Textured potato salad
Prep time less than 30 mins
Cook time less than 30 mins
Serves 6-8
From Saturday Kitchen
Method
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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.
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Combine the potatoes with the crumbled crispy bacon, the diced cucumber, eggs and spring onions. Season.
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Combine the remaining ingredients to make the dressing.
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Fold enough of the dressing into the salad to make it creamy.
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Try to fold everything together while the potatoes are still warm, and allow the potatoes to break down a little in the mixing.
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Serve.
Ingredients
- 675g/1½lb floury potatoes, peeled and cut into 2.5cm (1in) cubes
- 6 rashers smoked, streaky bacon, cooked until crisp
- 2 large dill cucumbers, diced
- 2 hard-boiled eggs, chopped
- 4 spring onions, chopped
- salt and freshly ground black pepper
For the dressing
- 1 tbsp lemon juice
- 1 tbsp chopped dill
- 1 tbsp snipped chives
- 1 tbsp mayonnaise
- 3 tbsp soured cream
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