Creamy Potato Salad




12 small potatoes (such as desiree), peeled

4 bacon rashers, rind & excess fat trimmed, finely chopped

3 large tbsp whole egg mayonnaise

3 large tbsp sour cream

2 garlic cloves, crushed

3 shallots, finely chopped

6 gherkins, finely chopped

2 tbsp carpers, finely chopped

1/2 bunch of dill, finely chopped

Freshly ground pepper & sea salt flakes




1. Cut each potato into 4, place in a large saucepan and cover with cold water. Bring to boil and boil uncovered for 10 minutes or until tender when pierced with a stick. Drain and let it cool completely.

In the meantime, heat oil a small frying pan and cook the diced bacon until nice and brown.

2. Combine together the mayonnaise, sour cream, garlic into a mixing bowl. Top with the dill, gherkin, carpers, shallots and mix well. Taste and season with salt & pepper.

3. Gently toss in the potatoes and bacon bits and refrigerate for 30 minutes or more.

You can store the potato salad in the fridge for a few days. You can also top it with pieces of hard boiled eggs if you’re serving it as a main!

Print Friendly, PDF & Email

Chocolate Crinkle Cookies Recipe

Chicken Parmesan