Potato Salad

Family Favourite Potato Salad.

As the weather starts to warm up, we all start thinking about having a barbecue or going on a picnic. This is one dish that we never leave behind.


1 kilogram Desiree Potatoes

6 Rashers Bacon

5 Eggs

2 Tablespoons Fresh Parsley

2/3 cup Whole Egg Mayonnaise

4-5 Tablespoons Sour Cream

1 ½ Tablespoons Fresh Lemon Juice

1 Tablespoon Extra Virgin Cooking Oil

1 Teaspoon Sea Salt

Preparing to Ingredients:

Peel and par-boil potatoes (in a large saucepan, half filled with water and salt added), cook until just tender. Drain and allow to cool, then cut each potato in half.

Dice or slice bacon rashers into manageable pieces and fry in Extra Virgin Olive Oil until slightly crispy. (you can either cut the bacon up before or after frying – I personally find it easier to fry first and then slice). When cooked, place bacon onto a couple of sheets of paper towel to allow excess oil to drain off.

Hard boil the eggs (6-7 minutes), allow to cool and then peel and quarter.

Finely chop parsley

To Make Potato Salad:

Place potato halves into a large bowl and add bacon pieces. Add eggs and parsley and mix gently. Next add mayonnaise, sour cream, lemon juice and mix gently.

Serve as is or chill in the refrigerator for half an hour before serving.

This recipe will usually allow 5 of us to have a generous portion, but if you have more to feed, just up the quantities of everything but the salt and olive oil.

There are a few variations on this recipe, you can add other ingredients, such as pickled cucumbers and/or some chopped dill. It all depends on your tastes.

I have also been known to add some Edam cheese into the mix, either finely grated or diced into very small pieces. Its a hit with some, others just pick it out and leave it on the side of their plate.


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