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
How to Make It
- 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!
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