Potato salad with smoked bacon

    25 mins

    Bacon, paprika and fresh dill are flavourful additions to this warm potato salad.

    1 person made this

    Serves: 4 

    • 1 kg small new potatoes
    • 5 rashers (100g) smoked bacon, chopped
    • 4 medium eggs, hard–boiled, quartered
    • 1⁄4 cup chopped pickled cucumbers
    • 3 tablespoons chopped fresh flat–leaf parsley
    • 2⁄3 cup (150 g) good–quality mayonnaise
    • 4 tablespoons sour cream
    • 1 tablespoon (15ml) lemon juice
    • 1 teaspoon ground sweet paprika
    • 2 tablespoons chopped fresh dill

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Half fill a large saucepan with water; add potatoes and bring to a boil. Reduce heat to a simmer, cook 10 to 12 minutes or until just tender. Drain and cut in half.
    2. Cook smoked bacon in a lightly oiled frying pan over high heat until crisp. Drain on paper towels.
    3. Place warm potatoes in a large serving bowl; add eggs, cucumbers and parsley; toss gently.
    4. Combine mayonnaise, sour cream, lemon juice and paprika in a small bowl. Add to salad and toss gently. Sprinkle bacon and dill on top.

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     -  16 Jan 2012  (Review from Allrecipes AU | NZ)