Potato Salad with Bacon and Egg
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Recipe from A Taste of Australia
Ingredients
- 1 pound potatoes, peeled and cubed
- 3-4 bacon strips, chopped
- 2 large eggs
- 1 shallot, diced
- Salt and pepper,to taste
- For the dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white wine vinegar
- 1 1/2 tablespoons fresh dill, finely chopped
- 1 1/2 tablespoons flat-leaf parsley, finely chopped
- 1 1/2 tablespoons chives, finely chopped
- pinch kosher salt and freshly ground black pepper
- pinch of garlic powder
- pinch of paprika
Instructions
- 1
To prepare the dressing, whisk all the dressing ingredients in a small bowl. Cover it with plastic wrap and chill it in the fridge until ready to use.
- 2
Bring a large pot of salted water to a boil. Boil the potatoes for 15 minutes or until they soften. Drain the potatoes and let them cool.
- 3
In the meantime, fill a small saucepan with water and bring to a boil. Boil the eggs for 8-10 minutes or until done to your liking. Drain the eggs and let them cool.
- 4
Heat a large skillet over medium-high heat.
- 5
Add the bacon to the skillet. Fry for 5-7 minutes or until it becomes crisp. Drain the bacon on a plate lined with paper towels and let it cool.
- 6
Combine the cooled potatoes with the eggs, bacon, dressing, and the remaining ingredients in a large bowl. Toss until well-coated.
- 7
Adjust the seasonings before serving with salt and pepper.
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