The idea of eating salad never really appeals to me, I always think I’ll be hungry afterwards. And I often am. So my idea of the perfect salad is one with substance, and this potato salad fits the bill. It’s robust, a little indulgent and very delicious. I served mine with a piece of BBQ salmon and some salad greens – just to balance it out!
Kipfler potato salad with crispy bacon and fresh herbs
800g of kipfler potatoes, scrubbed
4 rashes of short rindless bacon, diced
2 spring onions, finely sliced
1 tbs of salted capers, rinsed and drained
A handful of mixed herbs such as parsley, mint and basil, finely chopped
For the mayo
3 tbs of mayonnaise (I used kewpie)
1 1/2 tsp of dijon mustard
Juice of half a lemon
Salt and pepper
Steam your potatoes over a pot of boiling water until soft all the way through, but not too mushy. This should take about 10 mins. Drain and leave to cool.
Heat a little olive oil in a frypan and fry the bacon for a couple of minutes, until it is starting to crisp up. Add the spring onions and cook for a further 2 minutes or so. Set aside to cool.
Mix all the mayonnaise ingredients together.
Add the bacon mixture and capers to the cool potatoes. Drizzle over the mayonnaise and scatter with the chopped herbs. Serve at room temperature.
Serves 4-6 as a side