CREAMY POTATO & SOFT EGG SALAD
COOKBOOK: AWW mag recipe - Nov 2014
What a great potato salad! I loved the gherkins and the mayo/mustard mix. The eggs, perfect! Loved it all!
I could have had this just as a main dish.
If you’re looking for a change in variety to your potato salads, here is one that you must try!
2 tablespoons olive oil
1.5kg potatoes, peeled and cubed
500g bacon rashes, chopped
1 clove garlic, chopped finely
2 tablespoons chives, chopped
2 tablespoons dill, chopped
50g (1/2 cup) gherkins, sliced
1 cup mayonnaise
1/4 cup fresh cream
1 tablespoon wholegrain mustard
Bring water to boil in a pot, add potato, simmer for 15-17mins or until potato is just soft. Drain and rinse under water. Allow to stand in a drainer.
Meanwhile , please eggs in small saucepan, cover with warm water. Bring to boil and simmer for 3mins only. Remove immediately from hotplate and rinse eggs in cold water. Allow the to remain in the pot under cold matter for 1 minute. Peel eggs and set aside.
Heat olive oil in a frying pan and add garlic. Toss garlic around and add bacon. Fry until bacon is just soft. Add gherkins, chives, dill and mustard. Add cream and stir for 1 minute. Take off heat.
In a serving bowl add the potatoes (cooled) and mix with the mayonnaise. Mix gently. Add the bacon mixture and fold in potato gently. Cut the eggs in half and range in salad.
Ready to be served.