AWT's potato salad


  • 675g(1½ lbs) floury potatoes, peeled and cut into 1" cubes
  • 6 rashers smoked streaky bacon, cooked until crisp
  • 2 large dill cucumbers, diced
  • 2 hard boiled eggs, chopped
  • 1tbsp lemon juice
  • 1tbsp chopped dill
  • 1tbsp snipped chives
  • + 5 more ingredients
    • 1tbsp chopped flat leaf parsley
    • 3tbsp Hellman's mayonnaise
    • 4 spring onions, chopped
    • 3tbsp soured cream
    • Salt and ground black pepper

1. Cook the potatoes in salted water until soft, drain and return to the heat to dry out. It is important that the potatoes are thoroughly cooked - there is nothing worse than 'al dente' potatoes. 2. Combine the potatoes with the crumbled crispy bacon, the pickled cucumber, eggs and onion. Seaso...

View full recipe at SpringPad


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