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Creamy potato and bacon salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Creamy potato salad with bacon, perfect for barbecues and picnics.
Ingredients:
  • 1kg chat (small coliban) potatoes
  • 4 eggs, at room temperature
  • 80ml (1/3 cup) bottled French dressing
  • 2 bacon rashers, rind removed, chopped
  • 1 small telegraph cucumber, diced
  • 1 celery stick, diced
  • 1 small red onion, halved, thinly sliced
  • 220g (1 cup) whole egg mayonnaise
  • 120g (1/2 cup) sour cream
  • 20.00 ml horseradish cream
Instructions:
  • In a large saucepan, submerge the potatoes in cold water and bring to a boil. Lower the heat and simmer uncovered for 15-20 minutes until the potatoes are just tender.
  • Place eggs in a small saucepan of cold water and bring to a high boil. Reduce heat to medium and simmer for 7 minutes, stirring occasionally. Drain, cool under cold running water, then peel and chop.
  • After draining the potatoes, let them sit for 5 minutes. Peel and cut them into chunks, then transfer to a large bowl. Add the French dressing and mix thoroughly to coat.
  • Preheat a non-stick frying pan over high heat. Add the bacon and cook, stirring frequently, for 3 minutes until crispy and golden brown.
  • In a small bowl, mix together mayonnaise, sour cream, horseradish cream, salt, and pepper to create the flavorful horseradish dressing.
  • Combine the eggs, bacon, cucumber, celery, onion, and horseradish dressing with the potato mixture, tossing gently to mix everything together.
  • Please provide a single step instruction for a recipe!

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