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Photo of Creamy potato salad by WW

Creamy potato salad

Total Time
30 min
15 min
15 min
Is it really a summer barbecue without a potato salad? This one can be served warm or cold. The benefits of eating cooked and cooled potatoes are that you get an extra hit of a particular kind of fibre called resistant starch, which feeds all your healthy gut bacteria.



800 g, peeled, cut into 2cm pieces, (see tip)

Brown onion

1 medium, finely chopped

Shortcut bacon

113 g, (buy 125g), fat trimmed, finely chopped


3 medium, lightly beaten

Light whole egg mayonnaise

1 tbs

Whole grain mustard

1 tbs

Fresh chives

2 tbs, finely chopped

Oil spray

1 x 3 second spray(s)


  1. Boil, steam or microwave potatoes until tender. Drain. Transfer to a large bowl and set aside to cool completely.
  2. Meanwhile, lightly spray a saucepan with oil and heat over medium heat. Cook onion and bacon, stirring, for 5 minutes or until onion has softened and bacon is crisp. Add egg and cook, whisking constantly, for 30 seconds or until smooth and creamy. Remove from heat and stir in mayonnaise and mustard.
  3. Add bacon and egg mixture and chives to cooled potatoes and stir to combine. Season with salt and freshly ground black pepper. Serve warm or cold.


COOK'S TIP: A waxy pink-skinned potato, such as pontiac or desiree, is ideal for this recipe. TO REFRIGERATE: Store any leftover potato salad in a reusable container for up to 1 day.