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Home Food & Drink

Antony Worrall Thompson’s Potato Salad

Read This Magazine by Read This Magazine
4 July 2023
in Food & Drink, Recipes
Antony Worrall Thompson’s Potato Salad

Potato Salad

Serves: 8 People
Print Recipe

Ingredients

  • 675g floury potatoes, peeled and cut into 1" cubes
  • 6 rashers smoked streaky bacon, cooked until crisp
  • 2 large dill cucumbers, diced
  • 2 hard boiled eggs, chopped
  • 4 spring onions, chopped
  • 1tbsp lemon juice
  • 1tbsp chopped dill
  • 1tbsp snipped chives
  • 1tbsp chopped flat leaf parsley
  • 3tbsp mayonnaise
  • 3tbsp soured cream
  • Salt and ground black pepper

Instructions

Step One

Cook the potatoes in salted water until soft, drain and return to the heat to dry out. It is important that the potatoes are thoroughly cooked – there is nothing worse than ‘al dente’ potatoes.

Step Two

Combine the potatoes with the crumbled crispy bacon, the pickled cucumber, eggs and onion. Season to taste.

Step Three

Combine the remaining ingredients to make the dressing. Fold enough of the dressing into the salad to make it creamy.

Step Four

When folding everything together do it while the potatoes are still warm and allow the potatoes to break down a little in the mixing.

Tags: Antony Worrall ThompsonAntony Worrall Thompson’s Potato SaladPotato salad

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