This is my version of an old family favourite. When I was growing up, I loved mum’s, but then I found my version – I had the family converted! Mum now cheats by putting lobster in her’s!
Combine the mayonnaise and sour cream. Combine. Add half the vinegar and juice. Taste. Add more as needed. Add a splash of EVOO, zest and season. Should be tart and smooth, with some sweetness. Place in the fridge until needed.
Boil eggs until just hard, peel and place into fridge to cool.
Cook diced bacon, until crisp. Place aside to cool.
Cut potatoes into equal sizes. Some halved and the others whole. Place into cold water then bring to the boil. Take off heat when just cooked (should be able to pierce with a knife without resistance).
Drain potatoes and place into a bowl. While still hot, add a few splashes of EVOO and season. Mix through (not too roughly… you’ll break the potatoes)
While the potatoes are still warm, add the dressing. Add half and mix through, then add more as needed. Remember the potato is still warm and will absorb some of the moisture.
Add 6 chopped eggs, cooked bacon and half chive. Mix through.
Before serving, cool, then store in the fridge.
To serve, sprinkle the top with the remaining chives and the remaining eggs quartered decorated on top of the salad
Nutritional analysis per serving (22 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
** This is to feed a lot of people… usually about 15 in my case.
**Omit the bacon to make it a vegetarian.
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