Textured 'breakfast' Potato Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A lovely potato salad with the addition of bacon, eggs, pickles and scallions mixed with a tangy, creamy dill dressing. Best served warm. Ingredients:
1 1/2 lbs floury potatoes, peeled and cut into 1in cubes |
6 slices streaky bacon, smoked, cooked until crisp |
2 large dill pickles, diced |
2 eggs, hard boiled, chopped |
4 scallions, chopped |
salt & freshly ground black pepper |
1 tablespoon lemon juice |
1 tablespoon dill, chopped |
1 tablespoon chives, snipped |
1 tablespoon mayonnaise |
3 tablespoons sour cream |
Directions:
1. Cook the potatoes in salted water until soft, then drain and return to the heat to dry out. It is important that the potatoes are thoroughly cooked.
2. Combine the potatoes with the crumbled crispy bacon, the diced pickles, eggs and scallions. Season.
3. Combine the remaining ingredients to make the dressing.
4. Fold enough of the dressing into the salad to make it creamy.
5. Try to fold everything together while the potatoes are still warm, and allow the potatoes to break down a little in the mixing.
6. Serve.
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