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.
Chop the potatoes (leave the skin on) into cubes that fit on a fork easily. Steam until cooked but not soft ~8 minutes.
You may have to do this in batches. Take potatoes off the heat and run under cold water to stop them cooking further.
Grill the bacon until crispy. Boil the eggs for ~10 minutes and run them under cold water to help in peeling off the shells.
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.
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.
Don't overdo it. Garnish with remainder of fresh dill - and chill until needed.
Nutritional analysis per serving (14 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.
Food Intolerance Institute of Australia http://www.foodintol.com
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