This recipe would be an all round favourite in our family. It is a returning contributer to our christmas lunch every year. It’s also a great salad to take to any BBQ. We keep any leftovers in the fridge for about 2-3 days.
3 large potatoes (900g), chopped coarsely (about 2-3cm pieces)
2 bacon choppers, chopped
3 hard boiled eggs, quartered
1 trimmed celery stick (75g), chopped finely
1/4 cup mayonnaise (we use norganic soya mayonnaise)
1/4 cup sour cream
2 tablespoons French dressing
1 teaspoon seeded mustard
Boil, steam or microwave potato until just tender; drain. Rinse potato under cold water to stop further cooking; drain.
Meanwhile, cook bacon in medium dry frying pan or until crisp; drain on paper towel.
Combine potato, bacon, egg, celery, onion and pickle in large bowl; mix gently. Stir in combined mayonnaise, cream, dressing and mustard; toss gently to combine.