• sandrabrandalise


COOKBOOK: The Ultimate Potato Cookbook

No doubt most of us have a favourite potato salad recipe. There’s never a dinner party without one of these beauties sitting in a salad bowl. Everyone goes for a good spoonful of this salad which accompanies almost every dish!

This one will blow you away! I loved the combo of the celery, capsicum and bacon along with the mayo & sour cream dressing.

Probably not a healthy choice but most certainly delicious!




Serves 6

Olive oil

700g of red potato, cut into chunk size approx 2cm

1 onion, diced

6 rashes of bacon, chopped

3 celery sticks, sliced (prep not featured in video as I already had some cut up)

1 green capsicum, remove membrane and slice and dice

A handful of parsley, chopped finely (prep not featured in video as I already had some cut up)

Salt & pepper (salt optional)


1 cup mayonnaise

juice from 1 lemon

3 tablespoons sour cream

Parsley chopped, extra to sprinkle over the top of salad

Place potato in a deep pan, cover with water. Bring to boil, simmer for approx 8mins or until potato is cooked through. Drain the potato carefully. Run cold water over the colander for approx 1min. Leave the potato in the colander and let it stand in the fridge for approx 10mins or until required to prep the salad. Keep a plate underneath to capture any extra water.

Add a tablespoon of olive oil in a frying pan. Add the bacon. Fry until it just starts to change colour. Add the onion to one side of the pan and allow it to fry . Blend it as it starts to change colour. Transfer to a bowl.

Add another tablespoon of olive oil, add the capsicum, fry for a minute or two. Add celery. Fry for a further minute. Add the bacon mix and combine well. Add parsley, salt & pepper, mix and remove from heat.

Take the potato and carefully place it in a deep salad bowl. Add the dressing and bacon mixture in two batches and carefully combine well. Sprinkle with extra chopped parsley.


Mix all the ingredients

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