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.
How to make a classic potato salad.
Start by boiling the potatoes for 15 minutes or until tender. Then, cook the bacon in a non-stick frying pan over medium heat for about 5 minutes or until it's crispy.
Transfer the bacon to a plate lined with paper towel. Now, for the eggs. Boil them for 7 minutes if you want them to be soft boiled, or just cook them to your liking. To stop the eggs from overcooking, quickly transfer them to a bowl of iced water to cool. This keeps the egg yolks creamy.
To assemble the potato salad, place the potato and bacon in a large bowl. Add celery, spring onions, dill cucumbers, capers, chopped dill and chives. Stir to combine. Place the mayo in a bowl and add sour cream, anchovy, garlic, horseradish, mustard and vinegar. Whisk to combine and season with salt and pepper.
To dress the potato salad, just drizzle over the creamy horseradish mayo and toss to combine. Now, all you need to do is peel the eggs. Thickly slice them and arrange the potato salad and egg on a serving platter. This tasty German-style potato salad is a great choice for entertaining from picnics to barbecues, or to anytime you're asked to bring a plate.
- 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
Cook the potato in a large saucepan of boiling water for 15 mins or until tender. Drain well.
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.
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.
Place potato, bacon, celery, spring onion, dill cucumber, capers, chopped dill and chives in a bowl. Stir to combine.
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.
Drizzle the creamy horseradish mayo over the potato mixture in the bowl and toss to combine.
Peel the eggs and thickly slice. Arrange the potato mixture and egg on a serving platter.