Quick Creamy Potato Salad
PREP TIME: 15 MINUTES
COOKING TIME: 10 min
750g bag Spud Lite baby potatoes,cut into 1cm cubes
150g smoked bacon, diced
2 tablespoons gherkins,roughly chopped
½ red onion, finely diced
2 hard boiled eggs, peeled and chopped
2 tablespoons flat leaf parsley, roughly chopped
1/3 cup (100g) mayonnaise
1/3 cup (80g) sour cream
1 clove garlic, finely chopped
1 teaspoon Dijon mustard
1 tablespoon lemon juice
Salt flakes and freshly ground black pepper
Place potatoes in a pot of boiling water and cook for 5 minutes or until tender. Remove from heat, drain and refresh under cold water.
Place bacon in a small non-stick frying pan over a medium heat and cook for 5 minutes or until golden, stirring occasionally.
For the dressing, combine mayonnaise, sour cream, garlic, mustard, lemon juice, salt and pepper together in a medium mixing bowl, stirring to combine. Add drained potato, half each of the gherkins, onion, egg and parsley, tossing until well combined.
To serve, spoon salad into a serving bowl and sprinkle with remaining gherkins, onion, egg and parsley.
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