Super quick and easy to make, it is high in protein and will keep you feeling fuller for longer.
German
potato salad
Preparation: 10 minutes l Serves 6-8, as a side
Potato salad
1kg baby chat potatoes
2 rashes bacon, cut into short matchsticks
1/4 cup mint leaves
4 hard-boiled eggs, sliced
Quick pickled onion
2 tablespoons white wine vinegar
2 tablespoons caster sugar
1 red onion thinly sliced, into rounds
Dressing
1/2 cup (120g) sour cream
1/4 cup (75g) mayonnaise
2 tablespoons seeded mustard
2 tablespoons chopped chives
Method
Potato salad
1. Place the potatoes in a large saucepan of cold salted water. Bring to the boil and cook for 10-12 minutes, or until tender. Drain and set aside to cool slightly. Cut in half and place in a large bowl.
Quick pickled onion
2. While the potato is cooking, place the vinegar and sugar in a small bowl and whisk to dissolve the sugar. Add the onion and set aside for 5 minutes.
Dressing
3. To make the dressing, place sour cream, mayonnaise, mustard, chives, salt and pepper. Drain onion pickling liquid into the dressing and reserve the onions. Whisk dressing to combine. Add most of the dressing to potatoes, and toss to combine. Place potatoes on a platter with the pickled onion.
4. Heat a large non-stick frying pan over medium heat. Cook bacon for 4-5 minutes or until golden and crisp. Drain. Sprinkle over the salad.
5. Top salad with eggs and drizzle with the remaining dressing. Serve scattered with mint.
Tips:
• Serve potato salad with roast or barbecued meats.
• For a vegetarian version, omit the bacon.
For more great recipes, visit australianeggs.org.au