Potato and Egg Salad
Potato and Egg Salad
24.11.23
Elevate your palate with our delectable Potato and Egg Salad, a harmonious blend of creamy potatoes and boiled eggs, expertly seasoned to perfection— a classic dish reimagined for your culinary delight.
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Servings
6 -
Prep Time
15mins -
Cook Time
30mins -
Total Time
45mins
Ingredients
- 2kg potatoes
- 6x Better Eggs free range eggs
- 1 tbsp oil
- 400g streaky bacon
- 250g Tatua Sour Cream (half the packet)
- 2 tbsp dijon mustard
- 1x chopped clove of garlic
- Juice of 1/2 a lemon
- 1x bunch of spring onion, finely sliced
- 1/4 cup parsley, roughly chopped
- 1/4 cup chives, roughly chopped
- 1x diced red onion
- Salt & Pepper to taste
Directions
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STEP 1
Wash potatoes and chop them into cubes. Then transfer these to a large pot and cover with cold water. Cover with the lid and bring to the boil over a high heat. Remove the lid and boil for 10-15 minutes or until the potatoes are just tender when tested with a skewer. Drain in a colander and set aside to cool.
Tip: Don't over boil otherwise they can turn a little mushy! -
STEP 2
Place the Better Eggs free range eggs in a small pot of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, for 8 minutes. Drain and place under cold running water until cool enough to handle. Peel and set aside.
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STEP 3
Chop the bacon into chunks and add to a pan with the oil. Fry the bacon for 4-5 minutes on medium-high heat and stir constantly to prevent burning. Transfer to a plate lined with a paper towel to cool.
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STEP 4
To make the dressing, in a medium-sized bowl, simply add your Tatua Sour Cream, lemon juice, garlic, dijon mustard and mix to combine.
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STEP 5
Once the potatoes have cooled, transfer them into a large bowl. Add in the dressing and mix until your potatoes are all covered with the dressing! Be careful to not over mix, to avoid mushing the potatoes.
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STEP 6
Once the eggs have cooled, chop them into quarters and set some aside. These will be added at the end for decoration.
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STEP 7
Next, gently add the eggs, bacon, red onion, 3/4 of the amount of the herbs (save the rest for garnishing) to the salad. Add salt and pepper to taste.
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STEP 8
Now to serve! Pick your best serving bowl and transfer the potato salad. Lastly, add the remaining chopped eggs to decorate and a sprinkling of the last herbs - enjoy!