Potato Salad

Potato Salad

2kg potatoes, washed.
3 bakon rashers, chopped finely.
450g mayonnaise.
1 tsp coarse salt.
2 tbsp olive oil.
60ml white wine vinegar.
4 hard boiled eggs.
1/2 cup flat leaf parsley, chopped coarsley.


Boil, steam of microwave potatoes until tender, allow to drain & cool.
Slice the potatoes thickly and place in a large bowl.
Fry bacon in a dry heated pan until browned & crisp, drain on paper towel.
Whisk mayonnaise, salt, oil and vinegar in a medium bowl until smooth.
Cut the eggs into eighths lengthways.
Prior to serving combine potatoes, bacon, dressing, eggs & parsley.

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