Loaded potato salad
Need to bring a plate? Level up your potato salad with this mouth-watering recipe. Skip the bacon for a vegetarian version. This recipe is part of the Eat Well This Summer For Less menu.
View the method
- 1.5kg Gourmet Potatoes
- 250g Streaky Bacon
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 1 tsp Mild Mustard
- 1 Lemon
- 1 Spring Onion
Back to ingredients
- Dice the potatoes into bite size chunks, add to a large saucepan of water. Add a pinch of salt to the saucepan, cover and bring to the boil. Turn the heat down to a gentle simmer and continue to cook until the potatoes are just soft. Drain the water and refrigerate the potatoes until cold.
- Dice the bacon and brown in a frying pan until crispy. Remove the bacon and drain on kitchen paper towels, refrigerate.
- Add the mayonnaise, sour cream, mustard, and a squeeze of lemon juice to a bowl. Season with salt and pepper, mix well to combine. Pour over the potatoes and toss to coat. Add the coated potatoes to a serving bowl.
- Top the potatoes with the bacon and sliced spring onion. Cover and store in the fridge until ready to eat.