Potato Salad
This potato salad recipe has been one of my family’s favourite for over 10 years. It’s a really basic recipe that’s simple to make, keeps well in the fridge, and perfect for a summer barbeque.
This recipe is enough to feed 6-8 people as a side dish or 4-6 people as a lunch salad or small meal.
Not sure what type of potato to use? I recommend Western Potatoes’ which potato to use as a guide in choosing the right potato for the right recipe. My favourite potato is the Royal Blue potato, the most versatile potato for any dish.
Ingredients
- 1 kg potatoes
- 150 g bacon
- 3 eggs
- 1 small white onion
- 200 g mayonnaise
- ½ tsp paprika (optional)
Instructions
- Dice the 1 kg potatoes and place in a large saucepan, cover with cold water and bring to boil, then reduce heat to simmer for 8-10 minutes.
- Hard boil the 3 eggs.
- Chop the bacon and saute in a hot frypan/skillet with a little olive oil for 3-5 minutes.
- Dice the white onion.
- Gently combine all ingredients in a large mixing bowl. Season with salt and pepper.
- Chill in the refrigerator prior to serving.
Tips and Suggestions
My most significant suggestion is, experiment. Potato salads are hard to get wrong because they work well with varying amounts of ingredients. If you like bacon, add more bacon, if you don’t like egg, leave it out completely! There are no hard and fast rules with potato salad.
For a healthier version, use low fat bacon and mayonnaise.
Although paprika is an optional ingredient, it’s highly recommended to add it as it adds another dimension to the potato salad.
