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Potato salad with dill mayonnaise
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Irresistible creamy potato salad, perfect for summer BBQs.
Ingredients:
  • 1.5kg medium desiree potatoes, unpeeled
  • 8 short-cut bacon rashers, cut into 2cm pieces
  • 4 shallots, ends trimmed, thinly sliced
  • 2 large celery sticks, ends trimmed, finely chopped
  • 1 green capsicum, deseeded, finely chopped
  • Chopped fresh dill, extra, to serve
  • 2 egg yolks
  • 42.00 gm fresh lemon juice
  • 11.80 gm Dijon mustard
  • 250ml (1 cup) olive oil
  • 40.00 ml chopped fresh dill
Instructions:
  • In a large saucepan, cover potatoes with cold water and bring to a boil. Boil uncovered for 25 minutes until just tender. Drain and let cool slightly. Peel and cut into large pieces. Chill in the fridge for 20 minutes before using.
  • Cook the bacon in a large non-stick frying pan over medium-high heat, stirring often, until light golden and crisp, about 4-5 minutes. Transfer to a paper towel-lined plate to cool.
  • For the dill mayonnaise, blend egg yolks, lemon juice, and mustard in a food processor until combined. Slowly pour in the oil while blending until thick. Mix in the dill and season with salt and pepper. Chill in the fridge before serving.
  • Mix the potato, dill mayonnaise, shallot, celery, and capsicum in a large serving bowl. Top with crispy bacon and extra dill before serving.

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