Potato, dill, bacon & egg salad
Prep 25 mins | Cook 25 mins | Serves 6
1 kg small new (chat) potatoes, roughly chopped
250g rindless bacon, chopped
4 free-range eggs
2 celery sticks, finely chopped
3 green onions (shallots), trimmed and thinly sliced
1/3 cup dill leaves, finely chopped
Sour cream dressing:
1/4 cup reduced fat sour cream
1/4 cup mayonnaise
1 garlic clove, crushed
1 tsp Dijon mustard
2 tsp apple cider vinegar
Step 1 Place potatoes in a large saucepan of salted water, cover and bring to the boil over high heat. Reduce heat and cook for 15 minutes or until just tender when tested with a skewer. Drain and refresh in cold water to cool. Set aside to drain.
Step 2 Meanwhile, cook the bacon in a small frying pan, stirring often, over medium-high heat for 5 minutes or until crispy. Drain on paper towel. Set aside.
Step 3 Place eggs in a saucepan of water and bring to the boil over medium heat. Reduce heat and gently simmer for 8 minutes. Drain eggs, refresh in cold water and peel.
Step 4 To make the sour cream dressing, combine all ingredients in a bowl. Season with salt and pepper to taste. Whisk until smooth and well combined.
Step 5 Roughly chop cooled potatoes and place into a large bowl. Add celery, green onions, dill and three-quarters of the bacon. Drizzle with dressing and gently toss to combine. Roughly chop the eggs and toss through the salad. Spoon potato salad into a serving bowl. Sprinkle with remaining bacon and serve.
Good for you ... New Potatoes
A source of vitamin C, a vitamin that contributes to the normal structure and function of blood vessels throughout the body.
A source of dietary fibre, especially if the skin is left on. Dietary fibre contributes to normal laxation. The skin of potatoes also helps retain vitamins during cooking.
Provides potassium which may help balance sodium from salty foods.