Ultimate potato salad

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  • 3 x 425 g canned potato
  • 4 shallots, chopped
  • 150 g minced bacon slices
  • 3 eggs
  • 100g mayonnaise
  • 150 g sour cream
  • 1 pinch of salt and pepper
  • 1 pinch of optional paprika


  1. Place the potatoes and new eggs in a saucepan and boil for about 10 minutes using the juice from the can.

  2. While the potatoes are boiling, fry the bacon until almost crisp.

  3. Add chopped shallots for 2 minutes just to soften slightly.

  4. Let the potatoes and eggs cool.

  5. Cut the potatoes into halves or quarters according to their size and cut the eggs into sixths.

  6. Place potatoes, bacon, and shallots in large bowl and mix gently.

  7. In a smaller bowl, mix mayonnaise, sour cream, salt, and pepper.

  8. Add to the potato mixture and mix gently. Add more mayonnaise and sour cream if necessary.

  9. Finally place in the eggs and fold very gently.

  10. The yolks can come out of the whites.

  11. Sprinkle lightly with paprika just before serving.


  • 1 saucepan
  • 1 frying pan
  • 2 bowl


This recipe can be modified to make more just increase the amounts to suit.

I prefer to use new potatoes. Use 150 g of diced bacon or 2-3 slices.


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