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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I've always loved my mum's potato salad, this is my rendition of it :) Hers is the exact same as this minus the honey mustard. I like to think the mustard adds a nice touch! Cooking time doesn't include fridge time - this tastes great having rested a few hours refridgerated after cooking :). Ingredients:
5 potatoes |
500 g bacon |
1 onion, diced |
1 celery rib, thinly sliced |
1 1/2 cups mayonnaise |
1 teaspoon salt |
1/2 teaspoon pepper |
8 eggs, hard-boiled |
2 teaspoons honey mustard |
Directions:
1. Peel and cube potatoes, boil in salted water until just cooked, drain and cool.
2. Pan-fry the bacon until it reaches your preferenced cooking, I like mine crispy usually but in the potato salad I like it -just- cooked.
3. Chop 4 of the eggs roughly, and the other 4 into halves.
4. Gently combine the potatoes with all the other ingredients minus the halved eggs.
5. Scoop into the serving bowl, and decorate the top with the egg halves. Cover with cling wrap and rest in the fridge for a few hours prior to serving.
6. Serve and enjoy :).
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