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- 1 1/2 kg of diced potatoes
- 2 garlic cloves, crushed
- 200 g short-cut bacon slices
- 4 extra large hard-boiled eggs
- 3/4 cup optional finely chopped red bell pepper
- 1/4 cup maple syrup
- 1 red onion, finely chopped
- 4 chives, finely chopped
- 1 1/2 cups whole egg mayonnaise
- 1/2 teaspoon fresh crushed garlic
- 2 tablespoons of fresh lemon juice
- 1 1/2 tablespoons Dijon mustard
- 1 pinch of salt and pepper * to taste
Potato salad: Place the potatoes and garlic in a large saucepan, cover with cold water and bring to a boil.
Boil until the potatoes are tender, but not soft. Drain and set aside in large bowl to cool.
Heat a fan-forced oven to 160C. Place the bacon on the cookie sheet, drizzled with oil and lined with baking paper.
Pour the maple syrup over the bacon and bake for 12-15 minutes until golden and sticky.
Remove from the oven and chop as desired, approximately or finely.
Boil the eggs for 8-10 minutes, cool, peel and chop.
Add red onion, bell pepper, and chives to potatoes and mix well once cooled.
Add bacon and eggs to mixture and mix well.
Salad dressing: Combine all ingredients in a medium bowl and mix well.
Test and add salt, pepper, and water if necessary.
Pour over the potato mixture and mix well.
Chop the salad potatoes into cubes of about 1.5 cm.
This salad can be served immediately or left until the next day for a sweeter, creamier flavor. It goes well with all kinds of barbecues or just a nice side of a store-bought roast chicken for a quick meal during the week.
Mayonnaise can be whole or low-fat mayonnaise, but for best results it should be whole mayonnaise.
This recipe was photographed by Greer Worsley for Australia's best recipes.
If you like the sound of this recipe, you may also like this Creamy Pasta Salad.
Creamy delicious salad potato