This is a creamy style potato salad, perfect to take along to summer BBQs.
Creamy Potato Salad Recipe Ingredients
- 1 x 2kg bag chat (baby/new) potatoes
- 4-6 rashers of bacon, chopped (depending on how much bacon you like)
- 2 stalks green spring onions (also known as shallots), finely sliced
- 200ml mayonnaise (either a good quality shop bought mayo or make it yourself)
- 1 heaped teaspoon seeded mustard
- Juice of 1/2 to 3/4 of a lemon
- 50g finely grated Parmesan cheese
Creamy Potato Salad Recipe Method
Place the potatoes in a large sauce pan and fill with water until the potatoes are only just covered. Bring to the boil and simmer for approximately 10 minutes until potatoes are tender (they should be able to be pierced with a fork easily, but not break apart). Remove from the heat, drain water and then put back on the heat for a few seconds to dry the potatoes. Remove from heat and allow to cool (so that you don’t burn your hands when you touch them). Once cool to touch cut in half.
Fry the bacon in a frypan until crispy and drain on paper towel.
Combine mayonnaise, mustard, lemon juice and Parmesan cheese in a small jar or bowl. If the dressing looks too thick (it should be the consistency of very lightly whipped cream) add a little bit of water. Taste for seasoning and add salt and/or pepper if desired.
Combine potatoes, dressing and two thirds of the bacon and shallots in a large salad bowl. Scatter with
the remaining bacon and shallots and serve.
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