An Aussie Christmas is not the same without potato salad – and this one is very ‘well-fed’. We dress it up, with bacon, creamy mayonnaise, hardboiled egg and fresh herbs.


  • 2 kg Desiree potatoes (pink potatoes) or suitable variety

  • 1 small red onion, finely chopped

  • 4 rashers of bacon – chopped small

  • 3 free range eggs

  • ½ bunch fresh parsley, chopped

  • 1 tablespoon fresh dill chopped

  • 1 ½ cups dairy-free mayonnaise

  • 1 teaspoon sweet paprika

  • ½ teaspoon curry powder

  • Juice of ½ lemon


  • 1.

    Chop the potatoes (leave the skin on) into cubes that fit on a fork easily. Steam until cooked but not soft ~8 minutes.

  • 2.

    You may have to do this in batches. Take potatoes off the heat and run under cold water to stop them cooking further.

  • 3.

    Grill the bacon until crispy. Boil the eggs for ~10 minutes and run them under cold water to help in peeling off the shells.

  • 4.

    Mash the boiled eggs in a bowl then add bacon, mayonnaise, finely chopped onion, lemon juice, paprika, curry powder, parsley and most of the dill. Combine everything thoroughly.

  • 5.

    Place the cooked potato into a large serving bowl and pour the dressing over. Most of it should drizzle through, but you can turn it through gently.

  • 6.

    Don't overdo it. Garnish with remainder of fresh dill - and chill until needed.


Food Intolerance Institute of Australia

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