My step mum gave me this recipe for this essential BBQ food. Spring onion and bacon potato salad that never ceases to impress!
Ingredients
- 500g baby new potatoes washed and scrubbed
- small clove garlic crushed
- 1 tsp wine vinegar (any)
- 150ml double cream
- 3 tbsp mayonnaise
- 1 tsp lemon juice
- 1 heaped tsp curry powder
- 2-3 rashers streaky bacon grilled until crisp
- 4 spring onions
Method
- Boil the potatoes as per the packet instructions until just tender. Quickly drain and put in a bowl in the fridge to cool. It is a myth that you shouldn’t put anything hot in the fridge!
- Crush the garlic and rub the inside of a large mixing bowl with the garlic paste.
- Once the potatoes have cooled, carefully slice them into discs and place in the mixing bowl.
- Sprinkle with the wine vinegar, season with salt and pepper and put to one side whilst you make the dressing.
- In a bowl mix together the cream, mayonnaise, lemon juice and curry powder until smooth. Then pour the mixture over the potatoes and carefully mix together ensuring all the potato is coated. It is crucial the potatoes have fully cooled otherwise the dressing will turn translucent.
- Finely chop the bacon, which should crumble nicely and slice the spring onion.
- Transfer your potato salad into a serving bowl and dress with the bacon and spring onion.
