Kipfler Potato Salad
Serves 6 as side dish
Ingredients
- 750g kipfler potatoes
- 150g bacon, chopped
- ½ cup (125g) S&W Whole Egg Mayonnaise
- 1 tablespoon white wine vinegar
- 3 teaspoons Temeraire Dijon mustard
- Salt & ground black pepper
- ½ cup shallots, sliced
- ¼ cup mint leaves
- 3 boiled eggs, cut in quarters
Instructions
- Boil scrubbed potatoes for 10-12 minutes or until tender. Cool, then cut into quarters. Cook bacon in a frypan, stirring frequently, until crisp. Drain on kitchen paper.
-
Dijon Dressing. In a bowl, slowly beat
S&W Whole Egg Mayonnaise and vinegar together with a spoon. Then stir in mustard, salt and pepper. - Salad. Combine potatoes, bacon, shallots, torn mint leaves and eggs in a bowl. Add dressing & gently toss to coat. Garnish with mint leaves.