There’s something about a classic Kiwi potato salad that always feels right on the table. Creamy potatoes, crispy bacon, boiled eggs and fresh spring onions come together in this simple, crowd-pleasing favourite. Perfect alongside the BBQ, at a summer get-together or as an easy side for a family meal, it’s one of those reliable recipes everyone will keep coming back for.
Ingredients
- 700g baby potatoes, washed (Jersey Bennes are perfect)
- 3 rashers bacon, diced
- 4 to 5 hard-boiled eggs, quartered
- 2 spring onions, chopped
- 1/2 cup Mayonnaise
Instructions
Step 1
Cook the potatoes in lightly salted boiling water for 15-20 minutes until just tender. Drain. Set aside until potatoes are completely cooled. Cut potatoes in half or quarters.
Step 2
Fry the bacon pieces in a pan until golden and crispy. Drain on paper towels and allow to cool completely.
Step 3
Place eggs in a saucepan of cold water, bring to a boil, and cook for 8 to 10 minutes. Transfer them immediately to cold water to stop the cooking, then peel and chop into quarters. Leave to cool completely.
Step 4
Once everything is cooled put potatoes, bacon pieces, spring onions and parsley into a large mixing bowl. Mix through Mayonnaise, season with salt and pepper to taste and serve.
Optional extra:
Capsicum
peas
