This classic Potato Salad with Bacon & Egg is simple but delicious. Filled with potatoes, crispy bacon, chopped eggs, spring/green onions and a creamy mayonnaise dressing to pull it all together. It is definitely a family favourite and a must have at your next BBQ!
If you want a classic Aussie style salad with a creamy mayonnaise dressing, crispy bacon, tasty eggs and the bite of spring/green onions then this salad is the one to make!
An Aussie BBQ just wouldn’t be the same without this classic salad. Make sure you try this next time your entertaining, going on picnic, take to gathering or simply having a BBQ for lunch or dinner with your family!
I know this is going to sound pretty strange, but I love making potato salad sandwiches if we happen to have any leftover – oh and it has to be on buttered white bread!! I know right, kinda strange, but it really is delicious and makes for a super simple lunch.
~ Potato Salad with Bacon & Egg ~
❄️ Storage
FRIDGE:
Store the potato salad once made in an airtight container or a bowl covered with plastic wrap in the fridge for up to 4 days.
FREEZE:
Not suitable to freeze.
Potato Salad with Bacon & Egg
Ingredients
- 1kg baby chat potatoes (I used Royal Reds)
- 6 slices short cut bacon
- 3 hardboiled eggs, peeled and roughly chopped
- 3 spring/green onions, finely sliced
Dressing
- ⅔ cup good quality whole egg mayonnaise (I used Best Foods brand)
- 2 tablespoons milk
- 1 teaspoon sea salt
- ½ teaspoon cracked black pepper
Instructions
- Halve or quarter the potatoes depending on the size. You just want bite size. I did both – the packet I bought the potatoes were all all over the place in size, so, some I halved and some I quartered.
- Place into a saucepan and cover with cold water. Bring to the boil, then reduce heat to medium and simmer for about 15 minutes or until just tender. Alternatively, you can steam them until just tender. You do not want to overcook the potaotes, you want them soft but to still hold their shape. I steamed mine in the Thermomix for about 15 minutes.
- Transfer potatoes to a large shallow bowl and set aside until cooled completely.
- While potatoes are cooling, heat a large non-stick frying pan over medium high heat. Spray with oil and add the bacon. Cook for 7-8 minutes, turning occasionally, or until bacon is golden and just turning crispy. Transfer to a plate lined with paper towel and allow to cool before roughly tearing into bite size pieces.
- Once potatoes are cool, add the bacon, egg and spring/green onions to the bowl. Drizzle with the Dressing and toss gently to combine. Cover and chill for at least 2 hours prior to serving. Longer if time permits.
Dressing
- Place mayonnaise into a bowl. Add the milk, salt and pepper and using a fork or small whisk, whisk until throughly combined.
Notes
- MEASUREMENTS
We use Australian metric measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml
We use free range extra large size eggs. Each egg weighs approximately 59g. - POTATOES
You can use either white or red baby chat potatoes. I choose to use red to bring more colour to the dish but works equally good with white. - TO STORE
The potato salad will keep in the fridge for up to 5 days stored in an airtight container. - MAKE AHEAD
My Mum’s Potato Salad is the perfect dish to make ahead. - ADD-INS
Try adding some herbs. Dill, chives or parsley work really well.
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