Make an impressive side without the hassle, thanks to this German-style potato salad. Loaded with crispy bacon and creamy mayo, it’s bound to be a hit on any table.
Serves66
Cook time15 mins15 minutes
Prep time15 mins15 minutes
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 tbs capers
¼ cup coarsely chopped dill
2 tbs finely chopped chives
Creamy horseradish mayo
½ cup (150g) whole-egg mayonnaise
¼ 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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
