My Famous Potato Salad
Final image
Boiled potatoes
Potato salad dressing
Full potato salad
Ingredients:
Serves 4 | 45 minute cook | Approx 780 calories
A medium sized bag of new / white potatoes
1/2 Pack of bacon rashers
Dressing:
1/2 bottle of Heinz Mayonnaise (approx 5 tbsp.)
1 Tsp. of Dijon Mustard
2 Tbsp. Sour Cream
Salt and pepper
1 Lemon
For garnishing
Spring onions
Dill
Tip: If you are entertaining the potatoes can be pre-made the night before, along with dressing and then the final bit can be assembled on the day to save time.
Instructions:
Step 1: Prepare the potatoes
Wash the potatoes. I like to keep the skin on on minde, but you can peel.
Halve or quarter your potatoes.
Put in a suacepan on a medium heat and bring to boil until soft.
Top tip: When your potatoes are cooked drain them and run them under cold water whilst in the colander as it will stop the steam from continuing to cook. You can then either lay them out on kitchen roll to drain and cool or put them in the fridge until you are ready.
Step 2: Prepare the dressing
In a bowl mix 1/2 bottle of Heinz Mayonnaise (approx 5 tbsp.), Dijon mustard and 2 tbsp. of Sour Cream.
Add salt and pepper, squeeze a wedge of lemon juice in.
Mix and set aside.
Tip: This dressing will be personal taste, some people prefer more Mayonnaise and some prefer more Sour Cream so adjust your ratios to your liking.
Step 3: Prepare the Garnishes
Finely chop up some bacon (as much as you want) and fry in a pan on a medium heat in oil.
Once cooked drain on some kitchen roll and set aside.
Finely chop the green ends of the spring onions
Finely chop some dill (for sprinkling) and set aside.
Grate the zest of one lemon.
Step 4: Assemble the salad
Put the cooled potatoes in a serving bowl
Add some of your bacon (save some for sprinkling)
Add your salad dressing
Add salt and pepper
Mix everything together
On top add your bacon, chopped spring onion, dill and Lemon zest.
Serve and enjoy!