Classic Potato Salad
Prep:  15 minutes
Cook:  8 minutes
Serves:  6
Average: 4.3 (3 votes)
Difficulty:
Cuisine:
Saved:
Australian
22
Recipe by: Australian Eggs
Classic Potato Salad - it's Australia's favourite salad for a good reason. This delightful dish offers a harmonious blend of creamy, tangy, and savoury flavours. It is a side dish that's creamy, refreshing, and satisfying, making it the perfect accompaniment for any meal or gathering.
Credit: Whisk Media Group
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Classic Potato Salad
Classic Potato Salad
Ingredients:
Dressing
Potato Salad
Method:
Dressing
  1. Make dressing by whisking all ingredients in a bowl. Cover and refrigerate.
Potato Salad
  1. Wash potatoes and place in a microwave safe bowl (do not dry, keep water clinging to them). Cover with wet paper towel or microwave safe plastic wrap. Microwave on high for 7-8 minutes or until tender when pierced with a knife. Place in cold water to cool. Drain. Cut in half or small pieces if potatoes are large.
  2. Place the eggs in a saucepan of cold water. Place the pan over medium heat, bring to a gentle simmer, gently stirring the eggs constantly in a clockwise direction. The movement of the water helps to centre the yolks.
  3. Simmer the eggs 5 minutes for medium boiled eggs for 8 minutes if you want them firmer. Use a slotted spoon to remove the egg from the water. Transfer to a bowl filled with ice to cool. Peel and cut into slices. Set aside.
  4. Heat oil in a large, frying pan over a medium heat. Add bacon. Cook, stirring for about 5 minutes or until golden. Remove from the pan and drain on paper towel.
  5. Reserve a tablespoon of each the chives and dill for garnish. Combine potatoes, bacon, onion, remaining chives, remaining dill and half of the egg slices. Pour ¾ of the dressing over salad and stir gently until combined. Arrange remaining egg slices in salad. Drizzle with remaining dressing.
  6. Serve sprinkled with reserved chives and dill. Season with cracked pepper.
Tips & Hints:
  • Boiled eggs and croutons can be made a day ahead.
  • Microwaving potatoes helps to keep potatoes in one piece without splitting and loosing skins. You can steam or boil being careful not to overcook. Cutting potatoes after cooking also helps keep their shape.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Best Potato Salad of all time
5
Becky
2 months 2 weeks ago
This is hands down the best potato salad I have made or eaten. easy to obtain ingredients and a simple recipe to follow. This will now be a Christmas Eve BBQ side dish staple in our house!!