Potato Salad

Potato Salad

A Potato Salad recipe that came about due to left overs and lots of eggs in the fridge!  The family love it.  It can be a meal on its own, but I tend to serve it with a green salad and some chicken or salmon.  This Potato Salad is both gluten free and dairy free.

Serves 4

Ingredients:

2 small sweet potatoes cut into cubes (just add more regular potatoes if your family don’t like sweet potatoes)

1 tablespoon oil

6 red-skin potatoes washed and cut into cubes

6 slices bacon chopped

225 g mayonnaise

1 1/2 tablespoons of chopped dill (or herb of your choice)

3 tablespoons of chopped parsley (or herb of your choice)

Salt and pepper

4 eggs, hard-boiled, peeled and cut into quarters (I use one egg per person)

Method:

Preheat the oven to 180°C / 160° Fan / 350°F / Gas Mark 4

Place the sweet potato cubes on a baking tray and toss with the oil and bake for 30 minutes or until golden.  Remove from the oven and let cool to room temperature.

Meanwhile place the red skin potatoes in a saucepan and cover with cold water.  Bring to the boil and cook for 10 to 15 minutes.  Make sure the potatoes are tender when pricked with a fork.  Drain and cool to room temperature.

Cook the bacon in a frying pan until crispy. This takes approximately 3 to 4 minutes.  Remove from the heat. 

In a bowl combine the mayonnaise, bacon and herbs.  Stir in the potatoes and mix until all covered. 

Season with Salt and Pepper.

Place in a serving bowl and top with the eggs.

Additional Notes:

Spare roast potatoes work well in this dish.

Try adding roasted red peppers to the salad for another twist on this classic dish.

Why not cook a batch of boiled eggs and keep in the fridge as a snack or mash them up for egg sandwiches.

Freezing Notes:

Not recommended for freezing.

Leftovers can be refrigerated in an airtight container for up to 5 days.

Equipment Used:

Baking Tray

Non Stick Reusable Grill Mat Baking Pan Liner.

Serving Bowl.

Recipe credit: Gluten-Free, Dairy-Free Family.