Potato Salad

Prep Time

10
Mins

Cooking Time

20
Mins

Serves

1.5kg whole chat potatoes

4 hard boiled & sliced eggs

3 rashers of coarsely cut bacon

100g fresh baby spinach leaves

1/2 cup sliced shallots

2 sprigs finely chopped fresh dill

150-200g of your favourite mayonnai

Olive oil

Wash and clean potatoes.

Place potatoes in a large saucepan and cover with plenty of cold water. Boil for 10-15 minutes until just starting to soften. Drain well and set aside to cool.

Add a teaspoon of olive oil to a frying pan, cook bacon until starting to crisp.

Switch off heat and add baby spinach, stir through bacon and oil until wilted.

Halve the potatoes into a salad bowl.

Add spinach and bacon to potatoes, then add shallots and dill.

Add egg slices from three eggs, then and mayonnaise or aioli.

Fold ingredients together with a spoon.

Garnish with remaining egg slices.

Hint – For a “gourmet” touch, use kipfler or dutch cream potatoes and bake the potatoes instead of boiling.

Goes perfectly with...

Chicken Cordon Bleus

Chicken Kievs

Camembert & Bacon Chicken Roll

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