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Textured Potato Salad

A creamy potato salad featuring crispy bacon, boiled eggs, cucumber, and a zesty lemon-dill dressing.

Side DishBaconPotato SaladPicnic

Estimated Nutrition

Per Serving Total
Calories 235.1 kcals 1410.5 kcals
Carbohydrates 19.3 grams 115.6 grams
Fat 14.1 grams 84.8 grams
Protein 8.7 grams 52.4 grams
Cook Time
20 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Mayonnaise
Dairy
2
piece
Eggs
hard-boiled and chopped
45
ml
Soured Cream
Fruits
15
ml
Lemon Juice
freshly squeezed
Meat
6
rashers
Bacon
smoked streaky, cooked until crisp and crumbled
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
15
ml
Dill
chopped
15
ml
Chives
snipped
Vegetables
675
g
Potatoes
floury variety, peeled and cut into 2.5cm cubes
2
piece
Dill Cucumbers
diced
4
piece
Spring Onions
chopped

Steps

  • Boil potato cubes in salted water until soft.
  • Drain potatoes and heat briefly to dry.
  • Combine warm potatoes with crumbled bacon, cucumber, eggs, and onions.
  • Whisk together lemon juice, herbs, mayonnaise, and soured cream.
  • Fold dressing into the salad while potatoes are warm.
  • Mix gently to allow potatoes to break down slightly.
  • Serve immediately.