Potato and Egg Salad24.11.23
- 2kg potatoes
- 6x Better Eggs free range eggs
- 1 tbsp oil
- 400g streaky bacon
- 250g Tatua Sour Cream (half the packet)
- 2 tbsp dijon mustard
- 1x chopped clove of garlic
- Juice of 1/2 a lemon
- 1x bunch of spring onion, finely sliced
- 1/4 cup parsley, roughly chopped
- 1/4 cup chives, roughly chopped
- 1x diced red onion
- Salt & Pepper to taste
Wash potatoes and chop them into cubes. Then transfer these to a large pot and cover with cold water. Cover with the lid and bring to the boil over a high heat. Remove the lid and boil for 10-15 minutes or until the potatoes are just tender when tested with a skewer. Drain in a colander and set aside to cool.
Tip: Don't over boil otherwise they can turn a little mushy!
Place the Better Eggs free range eggs in a small pot of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, for 8 minutes. Drain and place under cold running water until cool enough to handle. Peel and set aside.
Chop the bacon into chunks and add to a pan with the oil. Fry the bacon for 4-5 minutes on medium-high heat and stir constantly to prevent burning. Transfer to a plate lined with a paper towel to cool.
To make the dressing, in a medium-sized bowl, simply add your Tatua Sour Cream, lemon juice, garlic, dijon mustard and mix to combine.
Once the potatoes have cooled, transfer them into a large bowl. Add in the dressing and mix until your potatoes are all covered with the dressing! Be careful to not over mix, to avoid mushing the potatoes.
Once the eggs have cooled, chop them into quarters and set some aside. These will be added at the end for decoration.
Next, gently add the eggs, bacon, red onion, 3/4 of the amount of the herbs (save the rest for garnishing) to the salad. Add salt and pepper to taste.
Now to serve! Pick your best serving bowl and transfer the potato salad. Lastly, add the remaining chopped eggs to decorate and a sprinkling of the last herbs - enjoy!