Classic potato salad

Ramp up the flavour of your next potato salad with this classic recipe using capers, horseradish and dill. With crispy bacon and soft-boiled eggs in the mix too, it’s an absolute winner.

6

15m

15m

Ingredients

  • 1kg Red Royale potatoes, coarsely chopped
  • 4 bacon rashers, chopped
  • 4 Coles Australian Free Range Eggs
  • 2 celery sticks, thinly sliced
  • 2 spring onions, thinly sliced
  • 2 dill cucumbers, coarsely chopped
  • 1/4 cup coarsely chopped dill
  • 1 tbs capers
  • 2 tbs finely chopped chives

Creamy horseradish mayo

  • 1/2 cup (150g) whole-egg mayonnaise
  • 1/4 cup (60g) sour cream
  • 2 anchovy fillets, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp horseradish cream
  • 1 tsp Dijon mustard
  • 1 tbs white wine vinegar

Method

STEP 1

Cook the potato in a large saucepan of boiling water for 15 mins or until tender. Drain well.

STEP 2

Meanwhile, cook the bacon in a non-stick frying pan over medium heat, stirring occasionally, for 5 mins or until crisp. Transfer to a plate lined with paper towel.

STEP 3

Cook the eggs in a saucepan of boiling water for 7 mins for soft-boiled or until cooked to your liking. Refresh under cold water.

STEP 4

Place potato, bacon, celery, spring onion, dill cucumber, capers, chopped dill and chives in a bowl. Stir to combine.

STEP 5

To make the creamy horseradish mayo, place the mayonnaise, sour cream, anchovy, garlic, horseradish, mustard and vinegar in a small bowl and whisk until combined. Season.

STEP 6

Drizzle the creamy horseradish mayo over the potato mixture in the bowl and toss to combine.

STEP 7

Peel the eggs and thickly slice. Arrange the potato mixture and egg on a serving platter.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.