Potato Salad with Spring Onion and Bacon

Potato Salad with Spring Onion and Bacon Ingredients;

• 1.5kg (3 pounds) potatoes
• 4 eggs
• 2 tsp olive oil
• 200g bacon rashers
• ⅔ cup (170g) whole egg mayonnaise
• 3 Spring Onions
• ½ lemon juiced
• Salt & freshly ground pepper

Potato Salad with Spring Onion and Bacon Method;

1. Peel potatoes and cut into roughly 3cm cubes.
2. Place the potatoes in a large saucepan and cover with cold water and bring to the boil.
   Reduce the heat and simmer for about 10 minutes, or until just tender.
   Drain well and set aside to cool.
3. Dice bacon, heat the oil in a frying pan over a medium heat.
   Add the bacon and cook, stirring for 7-8 minutes or until golden.
   Set aside in pan.
4. Lightly whisk the mayonnaise, lemon juice, salt and pepper together.
   Peel the eggs and cut into quarters.
   Thinly slice the spring onions.
5. Place the warm potatoes, eggs and mayo in a bowl and fold gently to combine.
6. Sprinkle the spring onion over the top.
7. Lastly sprinkle your bacon on top of everything also drizzling the bacon dripping over as well.
8. Chill in the fridge for an hour or so, then serve.

Italian Potato Salad Recipe

Italian Potato Salad Ingredients;

• 1.5kg (3 pounds) baby new potato, halved
• 1.5 tbsp olive oil
• 3 tbsp grated parmesan (or vegetarian alternative)
• small bunch basil , roughly chopped
• 6 finely sliced sundried tomatoes

Italian Potato Salad Method;

1. Boil the potatoes until tender, about 15 mins, then drain and allow to cool slightly.
2. Whisk together the olive oil, Parmesan and a little seasoning.
3. Toss through the potatoes with the basil and sundried tomatoes.
4. Serve warm.

Loaded Baked Potato Salad with Bacon and Cheddar.

Loaded Baked Potato Salad Ingredients;

• 1.5kg (3 pounds) red potatoes, washed and cut into 3cm (1.5 inch) pieces
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tbsp white vinegar
• 1 tsp kosher salt
• 1/2 teaspoon fresh black pepper
• 1 cup grated sharp cheddar cheese
• 10 slices bacon, cooked until crisp, chopped
• 2 – 3 tablespoons chopped spring onions

Loaded Baked Potato Salad Method;

1. Place potatoes in a large pot and cover with water.
2. Bring water to a boil and simmer potatoes for 9-10 minutes, until fork tender.
3. Drain potatoes and rinse with cold water. Allow them to cool completely.
4. In a medium bowl mix together the mayonnaise, sour cream, vinegar, salt, and pepper.
   Set aside.
5. When the potatoes are cooled, place them in a large bowl.
6. Pour the sour cream mixture on top and stir to coat.
7. Mix in the cheese, bacon and spring onions, stirring to combine.
8. Chill for 3 hours, or overnight.
9. Garnish with more cheese, bacon bits, and chives, parsley or basil, if desired.

German Potato Salad with Vinegar and Bacon.

• 1.5kg (3 pounds) red potatoes, washed and cut into 3cm (1.5 inch) pieces
• 1/3 cup apple cider vinegar
• 1 Tbsp whole grain mustard
• 1 Tbsp white sugar
• Freshly cracked pepper
• 1/2 tsp salt (plus more for the potato water)
• 10 slices bacon
• 1 small yellow onion
• 1/4 cup chopped fresh parsley

German Potato Salad Method;

1. Place potatoes in a large pot and cover with water.
2. Bring water to a boil and simmer potatoes until fork tender.
3. Drain potatoes and rinse with cold water.
   Allow them to cool completely.
4. Cut the bacon into 2.5 cm (one inch) pieces and add them to a large skillet.
5. Sauté the bacon over medium heat until brown and crispy.
   Remove the bacon from the skillet and place it on a paper towel lined plate to drain.
   Leave the remaining bacon grease in the skillet.
6. While the bacon is cooking, Dice the onion.
   After removing the bacon, add the onion to the skillet and sauté it in the leftover bacon grease until the onions are soft and transparent. Turn the heat off.
7. Add the prepared dressing and whisk until the dressing is well blended with the bacon fat and it has thickened just slightly.
8. Add the sliced potatoes, cooked bacon, and chopped parsley to the skillet with the dressing.
   Stir to combine.
9. Serve immediately while the potatoes are still warm.

Mediterranean Potato Salad with Olives and Feta.

Mediterranean Potato Salad Ingredients;

• 1.5kg (3 pounds) baby new potato, skin on, washed and halved
• 1.5 red onions Julienne cut
• 2 cups cubed feta cheese
• 400 grams pitted olives
• 3 tablespoon chopped fresh mint

• 150 ml (6 tbsp) olive oil
• 150 ml (6 tbsp) apple cider vinegar or red wine vinegar
• 6 teaspoons fresh lemon juice
• 3 cloves garlic minced
• 1½ teaspoons dried oregano or 3 tablespoons fresh oregano
• ½ teaspoon each salt and pepper

Mediterranean Potato Salad Method;

1. Add all the potatoes (no need to peel them) to a pan of water, bring to the boil, reduce the heat and simmer for 15 minutes or until the potatoes are cooked but not too soft.
   Drain and rinse under cold water. Set aside to cool.
2. Meanwhile, make the dressing by adding all dressing ingredients to a bowl and whisking to combine.
3. Toss the cooled potatoes and onion with the dressing, then add the feta and olives and gently toss again.
4. Season with salt and pepper and serve cold, garnished with mint.