Print Options:

Best ever potato salad

Yields6 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Looking for a simple, but lusciously epic side salad for your next BBQ? Just in time from Australia Day, leave your mates in total awe with this nutty, garlicy, bacon loaded potato salad

 500 g mini potatoes (waxy)
 4 small rashers of bacon, cut into squares
 1 tsp oil
 2 tsp smoked paprika
 4 spring onions, sliced finely
  cup pine nuts
 2 tbsp capers roughly chopped, plus a bit of juice
 20 g parsley, chopped (or 1/2 a small handfull)
 1 tsp dijon mustard
 175 ml aioli (or mayonnaise + 1 clove garlic). Fresh is best if you can get it!
 2 dashes red tabasco sauce
 1 pinch salt
 2 pinches black pepper, ground
1

First, get your potatoes going. If you're short on time you can buy microwave-ready bag from some supermarkets (like Woolworths) and pop them in on high to steam for 7 1/2 minutes. Otherwise, add your (whole) potatoes to a pot of boiling water and boil until done.
Once done, pop your potatoes in a colander over the sink to cool down and dry out.

2

Grab a frying pan, turn your stovetop to medium heat and add the oil and bacon. Stir until the bacon starts to get a bit of colour (around 2 minutes), then add your smoky paprika, pine nuts and spring onion (if you're using mayonnaise instead of aioli, add in your garlic now too). Keep stirring everything gently until the onion starts to soften and bacon has some crispy edges, then turn off the heat.

3

Go back to your potatoes and once they've cooled enough not to burn your fingers (but when they're still warm), using a knife to chop them into quarters or nice bite size chunks. To make sure you enjoy all those delicious frying pan juices (and help saving on dishes!), add your chopped potatoes directly into the pan. Stir gently until everything is all coated and glisten-y.

4

Now, time to add everything else! First, tip in your chopped up capers plus a small splash of juice from the jar for extra flavour. Next, add your parsley, pepper, tabasco sauce and mustard, and mix everything about again - taking care not to squish the potatoes too much. Finally, dollop in your aioli, give it all another stir to make sure all your potatoes are evenly coated, and season with salt as needed.

Best enjoyed still warm, it's a cracking addition to any barbeque or plate. Enjoy!

Nutrition Facts

Servings 6