AWT's potato salad
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Antony Worrall Thompson's potato salad is perfect for picnics. With bacon, eggs and fresh herbs, it's packed with flavour.
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Serves: 6-8
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Skill level: Easy peasy
Ingredients
Antony likes to add some chopped jalapeno chillies - for that extra kick!
- 675g(1½ lbs) floury potatoes, peeled and cut into 1" cubes
- 6 rashers smoked streaky bacon, cooked until crisp
- 2 large dill cucumbers, diced
- 2 hard boiled eggs, chopped
- 4 spring onions, chopped
- 1tbsp lemon juice
- 1tbsp chopped dill
- 1tbsp snipped chives
- 1tbsp chopped flat leaf parsley
- 3tbsp Hellman's mayonnaise
- 3tbsp soured cream
- Salt and ground black pepper
Method
- Cook the potatoes in salted water until soft, drain and return to the heat to dry out. It is important that the potatoes are thoroughly cooked - there is nothing worse than 'al dente' potatoes.
- Combine the potatoes with the crumbled crispy bacon, the pickled cucumber, eggs and onion. Season to taste.
- Combine the remaining ingredients to make the dressing. Fold enough of the dressing into the salad to make it creamy.
- When folding everything together do it while the potatoes are still warm and allow the potatoes to break down a little in the mixing.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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