Potato Salad With Egg

This potato salad is an easy and delicious side dish. It is fully loaded with bacon, eggs and mayonnaise to create this amazing and crowd pleasing salad. This recipe is great for a weekend BBQ with your mates or with your family when pub food is on the dinner table.

Course Side Dish

Cuisine Australian

Keyword potato salad with egg

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 552kcal

Author Scruff

Ingredients

6 large eggs
1 kg baby potatoes washed and quartered
1 tbsp oil, for frying
4 rashers of bacon, chopped into small bits

Dressing

1/3 cup sour cream
1 cup traditional creamy mayonnaise
1/4 tsp salt
freshly cracked pepper, to taste
8 chives, finely chopped (can be substituted with spring onions / scallions)

Metric - US Customary

Instructions

Prep all your ingredients.
In a large pot of boiling water, add the chopped potatoes and a good pinch of salt. Cook for roughly 15 minutes or until tender.
In another pot on medium heat, add the eggs and enough cold water to completely submerge the eggs. Once the water is boiling, give them 10 minutes then turn off the heat and set aside.
In a fry pan, add the oil and fry the bacon to your liking.
In a bowl, mix all the dressing ingredients together. Taste check and adjust to your taste. Reserve some chives and bacon to garnish at the end.
Peel the eggs and roughly chop. Make sure to break up any large chunks of cooked egg yolk.
Put some food handling gloves on and mix all the ingredients together in a large salad bowl.
Taste check. If you believe the salad needs more punch, add more mayonnaise and mix through. If you believe it tastes too overpowering , add sour cream until the flavour calms down to your liking.
Garnish and keep in the fridge until serving.

Nutrition