Want to take your potato salad to the next level? We`ve created our own twist on this classic with the addition of smoked paprika do add more depth of flavour.
FULL RECIPE ⬇️
INGREDIENTS
200g British Sausage Ham & Bacon Co Traditional Back Bacon, diced
1kg Royal Blue Potatoes, whole and unpeeled
4 hard boiled eggs, slices (save one for serving)
Dressing:
½ cup whole-egg mayonnaise
¼ cup sour cream
1 tbsp cider vinegar
1 tbsp water
1 tsp of smoked paprika
1 tbsp of finely chopped gherkins
Salt, pepper for seasoning
2 tbsp chopped chives
METHOD
1. Place potatoes in large saucepan and cover with water, with ½ teaspoon of salt. Bring to boil, then cook for 10 to 12 minutes, or until tender. Drain and let cool down.
2. While potatoes are cooling, heat a large fry pan and add bacon. Cook the bacon on medium heat for 5 minutes or until bacon is deliciously crispy. Turn heat off.
3. Peel skins off potatoes, then cut into approximately 2cm x 2cm cubes and place into bowl with 3 of the chopped eggs
4. Combine mayonnaise, sour cream, smoked paprika, chopped gherkins and vinegar and mix through the chopped potatoes, egg, most of the chopped chives and most of the diced cooked bacon. Taste and then season with salt and pepper. Toss through to combine all ingredients.
5. Place into serving bowl and top with remaining sliced egg, bacon and chopped chives.
