Potato Salad

This recipe will serve 6 (or more) as a side or 4 if it is the main part of your dish. You can use more or less potatoes depending on how many people you are serving. It is a great dish to take to a “pot luck” dinner.


  • 2 Saucepans
  • Frypan
  • Water
  • Big spoon
  • 1 kg potato (best to get potatoes good for boiling)
  • 4 eggs (with shells still on)
  • 4 bacon rashers
  • ½ cup whole-egg mayonnaise
  • ½ cup  chopped spring onions (shallots)
  • ½ cup  chopped parsley
  • Salt and pepper to taste
  • Large bowl

What To Do:

  1. Peel, wash and cut the potatoes into eight bite size pieces
  2. Fill a saucepan with enough water to cover the potatoes, add a pinch of salt
  3. Boil the water on the stove. When the water is boiling carefully add the pieces of potatoes. Boil the potatoes for 10 minutes (they should be cooked by still firm to touch)
  4. Bring another saucepan of salted water to the boil
  5. Careful add the eggs (using a spoon). Boil the eggs for 4 minutes (when you take the eggs out they should dry very quickly)
  6. Once the potatoes are cooked, remove from heat and drain
  7. Remove eggs (once cooked) from pan and peel. Cut into quarters
  8. Put the bacon rashers in a hot fry pan and cook until crispy and slightly brown. Remove from heat and cut into small pieces
  9. Put your potatoes, eggs and bacon into a bowl and mix with a  big spoon
  10. Add the mayonnaise, parsley and spring onions into the bowl and mix well
  11. Add salt and pepper to taste and mix well
  12. Put the potato salad in the fridge and allow to cool for 5 minutes. Serve and enjoy

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