Name: Creamy potato salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 800 g potato cut into 2cm pieces; 1 medium brown onion finely chopped; 125 g shortcut bacon trimmed, finely chopped; 3 medium egg(s) lightly beaten; 1 tbs light whole egg mayonnaise; 1 tbs wholegrain mustard; 2 tbs fresh chives finely chopped; 1 x 3 second spray(s) oil spray

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Ingredients

potato

800 g, cut into 2cm pieces

brown onion

1 medium, finely chopped

shortcut bacon

125 g, trimmed, finely chopped

egg(s)

3 medium, lightly beaten

light whole egg mayonnaise

1 tbs

wholegrain mustard

1 tbs

fresh chives

2 tbs, finely chopped

oil spray

1 x 3 second spray(s)

Instructions

Boil, steam or microwave potatoes until tender. Drain. Cool.
Meanwhile, lightly spray a medium 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 whisk constantly for 30 seconds or until smooth and creamy. Remove from heat and stir in mayonnaise and mustard.
Add dressing and chives to cooled potatoes and stir to combine. Season with salt and freshly ground black pepper. Serve.

Notes

TIP: A waxy pink-skinned potato, such as pontiac or desiree, is ideal for this recipe.

Creamy potato salad

Ingredients

Instructions

Notes

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