Potato And Egg Salad
Ingredients
2kg potatoes
6x free range eggs
1 tbsp oil
400g streaky bacon
Dressing:
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
Method
- Wash potatoes and chop into cubes. Transfer to a large pot and cover with cold water. Cover with lid and bring to the boil over a high heat. Remove lid and boil for 10-15 minutes or until 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! - Place the 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 to cool. Tip: Adding a pinch of salt to the water when boiling makes the eggs easier to peel.
- Chop bacon into chunks and add to a pan with the oil. Fry 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.
Dressing:
- In a medium-sized bowl, add Tatua Sour Cream, lemon juice, garlic, Dijon mustard and mix to combine.
- Once potatoes have cooled, transfer them into a large bowl. Add the dressing and mix until potatoes are all covered with the dressing! Be careful not to overmix, to avoid mushing the potatoes.
- Once eggs have cooled, chop into quarters and set some aside. These will be added at the end for decoration.
- Gently add the eggs, bacon, red onion and 3/4 of the herbs to the salad (save the rest for decorating) and add salt and pepper to taste.
- Serve in your bet serving bowl, adding the remaining chopped eggs and a sprinkling of the herbs to decorate and enjoy!
