Classic potato salad
- Serves 8
- Prep time: 15 mins + 10 mins cooling | Cooking time: 15 mins
A crowd-pleasing classic that’s perfect for summer gatherings, barbecues or a relaxed festive table. Easy to prepare and full of familiar flavour, it’s a dependable side everyone will enjoy.
Ingredients
1.2kg baby potatoes
6 rashers streaky bacon
6 soft-boiled eggs, peeled, cut in half
½ cup (150g) mayonnaise
½ cup (120g) sour cream
4 gherkins, finely chopped, plus 2 tbsp gherkin juice
2 tbsp wholegrain mustard
Chopped flat-leaf parsley leaves, to serve
Method
- Cook the potatoes in a large saucepan of boiling water for 10 mins or until just tender. Drain and rinse under cold water. Set aside for 10 mins to cool. Cut larger potatoes in half.
- Heat a non-stick frying pan over medium heat. Add the bacon and cook, stirring, for 5 mins or until crisp. Alternatively, place the bacon in an air fryer and cook at 200°C until golden and crisp. Coarsely chop and reserve a few pieces to serve.
- Combine the mayonnaise, sour cream, gherkins, gherkin juice and mustard in a medium bowl. Season to taste with salt and freshly ground black pepper.
- Gently toss the potatoes and mayonnaise mixture together in a large bowl. Add the bacon and eggs and fold together. Transfer to a serving dish and sprinkle with reserved bacon and flat-leaf parsley leaves to serve.