Potato Salad
Print RecipeIngredients
- 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.
