The Best Potato, Egg and Bacon Salad

If you are asked to bring a salad to a BBQ, what do you bring?

Now, I’m not the biggest fan of your typical green salad, but if a salad has bacon, cheese or fruit- that’s my kind of salad (as I’m sure my Mum could tell you). And I would bring this Potato, Egg and Bacon salad.

It makes a large quantity, and comes in handy when you have a crowd to feed. I made this a few days ago when we had family staying over Christmas. Everyone loved it!

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This potato salad is nothing like the potato salads you get from Coles or Woolies. It’s way, way better. Normally potato salads are made with mayonnaise, which is fine, but the vinegar makes it too tangy for me. This recipe, on the other hand, is super creamy because it calls for whole egg mayonnaise (there is more egg and less vinegar). I’d never had whole egg mayonnaise before I ate this salad, but boy, it’s yummy. Considering it’s the key ingredient (apart from the potatoes of course), I recommend you buy the best quality because it really makes a difference in the taste.

So the next time you’re asked to bring a salad- give this one a go!

P.S. It took me a few days to get around to posting this recipe because we’ve been busy Elvis-ing. There were 22,000 Elvis fans visiting Parkes last weekend! (If you haven’t heard, Parkes hosts an annual Elvis Festival in the first week of January every year). We loved the festival and enjoyed hearing the many ‘tribute artists’. I’ve got Elvis songs going round and round in my head. It was just fantastic!

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Serves: 6 as a side

Buy the best quality whole egg mayonnaise you can find, it really contributes the flavor and texture of the salad (I use the S&W brand).

Ingredients

  • 750g potatoes
  • 440g of whole egg mayonnaise
  • 6 shortcut pieces of bacon, diced
  • 6 boiled eggs
  • Splash of lemon juice
  • Dill (optional)

Directions

  1. Put a large pot of water on to boil.
  2. While the water boils, cut the potatoes into cube like pieces. I cut the potatoes into eighths, but you can make them whatever size you like.
  3. Dice the bacon. Then cook until golden.
  4. Boil the potatoes until they are soft. If a fork is put into the potatoes, it should fall off. Once they are cooked, remove them from the boiling water, and run them under cold water to stop them overcooking.
  5. Cut the boiled eggs into quarters (you can cut them smaller but they will probably fall apart in the salad).
  6. Stir the whole egg mayonnaise and bacon in with the potatoes.
  7. If you want to add dill, chop it finely and stir in with the splash of lemon juice.
  8. Last thing is to place the egg pieces on top! Serve warm or chilled.

Recipe Source: I had this at a BBQ, and got the recipe from my friend Glenn.

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