This classic potato salad is extra creamy and delicious. Packed full of tasty additions and of course, perfectly cooked eggs. Ideal to serve at your next bbq or at any summer feast.

Serves 6 as a side / Prep and cook time: 30 min

 
 

Ingredients

  • 1 kg new potatoes

  • 125g free range streaky bacon

  • 125g Green beans

  • 3 radish, sliced very thinly

  • 1/3 cup roughly chopped pickles

  • 4 Otaika Valley free range eggs

  • 1 teaspoon dried dill

  • Handful fresh parsley

Dressing

  • ½ cup good quality mayonnaise

  • 125g sour cream

  • 2 tablespoons pickle brine

  • 1 teaspoon wholegrain mustard

  • 1 teaspoon garlic powder

  • Salt and cracked black pepper

Directions

  1. Place the potatoes in a large pot of water and bring to a boil. Simmer for around 15 minutes until tender. Drain and leave to cool completely.

  2. Cut bacon into small pieces and fry until crispy. Set aside to cool.

  3. Trim the beans and cut into bite-sized pieces. Place in a bowl and cover with boiling water. Leave for 5 minutes. Drain and run under cold water to cool completely.

  4. Whisk together the dressing ingredients until smooth. Taste and season as desired.

  5. Bring a pot of water to a boil and add the eggs carefully. Cook for 7 minutes. Drain and cool under running cold water. Leave to sit for 5 minutes.

  6. Halve the cooled potatoes and toss with the dressing, bacon, pickles, radish and beans. Toss to coat evenly.

  7. Halve the eggs and mix through gently. Season generously with cracked black pepper and a little salt as needed. Place in the fridge until needed. It is ideal to make the salad at least 4 hours ahead of time.

Recipe from Kelly Gibney