I can’t rave enough about this potato salad. If this was large enough, I would swim in it, whilst eating it. Also, it has bacon in it. Enough said.
This is another All Recipes winner, and the image (again) is not our own. We forgot to take a picture of the potato salad so have used one similar to what we made from Wildflour Caterers.
INGREDIENTS
2kg small potatoes
440g whole egg mayonnaise (we used Best Foods Mayo)
6 eggs
8 rashers short cut rindless bacon (we didn’t have bacon so used salami)
1 1/2 teaspoons onion salt
1 tablespoon garlic powder
DIRECTIONS
Hard boil the eggs by placing them in a pot of boiling water. Turn down element so the eggs simmer for 10 minutes. Remove from heat and cool under running water, crack all over and leave in cool water for 15-20 minutes. They should be easy to peel now. Cut into quarters.
Meanwhile peel potatoes if you wish but the salad works just as well un-peeled. Dice potatoes into 3cm cubes and place in large pot and cover with salted tap water. Bring to boil and cook for approximately 10 mins, check regularly, the potatoes should be just cooked, not falling apart. Drain and refrigerate for 2 hours. This helps to stop the potatoes from falling apart when mixing in the rest of the ingredients.
Fry bacon quickly over high heat so it is browned but not too crispy. Drain on paper towel and slice into thin strips. If using salami like we did, don’t fry it. Just slice thinly.
Mix together the mayonnaise, onion salt and garlic powder and mix through with the potatoes, eggs, and bacon/salami.
Lasts for a few days in the fridge so you can prepare the salad in advance and tastes even better once all the flavours are infused together!
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