Potato Salad Recipe
This creamy Potato Salad is loaded with tender potatoes, crispy bacon, and eggs, making it a flavour-packed side that’s perfect for any meal.
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Ingredients
2 cups Potatoes (cooked)
2 rashers Bacon (cooked & chopped)
2 Eggs (hard boiled)
1 Spring Onion (chopped)
1/2 cup Mayonnaise
6 Olives (stuffed)
Salt & Pepper (to taste)
Instructions
- Preheat your oven to 180°C (only if cooking the bacon in the oven, otherwise skip this step).
- Cook 2 cups potatoes until tender, then drain and allow to cool slightly. Cut into cubes.
- Cook 2 rashers of bacon until crisp, then chop into small pieces.
- Peel and finely chop 2 hard-boiled eggs.
- In a large bowl, combine the cubed potatoes, chopped eggs, bacon, and 1 chopped spring onion.
- Add 1/2 cup mayonnaise, season with salt and pepper to taste, and mix lightly until coated.
- Garnish with 6 stuffed olives.
- Chill before serving.
Hints & Tips
- Use waxy potatoes – Varieties like Nadine or Jersey Benne hold their shape well after cooking.
- Don’t overcook the potatoes – Slightly firm potatoes give the salad a better texture.
- Make ahead – This salad tastes even better after chilling for a few hours as the flavours develop.
- Add crunch – Include diced celery or pickles for an extra crunch and tang.
- Swap the bacon – For a vegetarian option, replace the bacon with roasted chickpeas or smoked tofu.
- Temper the Olive Flavour – If you don’t like too much olive flavour, then chop your olives into smaller pieces for less of an olive hit with each bite.
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