Potato salad with dill mayonnaise
This classic creamy potato salad is a guaranteed winner at summer barbecues.
|
0:20
To prep |
0:25
To cook |
11
Ingredients |
EASY
Difficulty |
4.5
Average rating (8 Members) |
recipe Add to
cookbook
- Ingredients
- Nutrition
Dill mayonnaise
|
Energy 1580kJ |
Fat saturated 4.50g |
|
Fat Total 28.00g |
Carbohydrate sugars g |
|
Carbohydrate Total 25.00g |
Dietary Fibre 3.00g |
|
Protein 8.00g |
Cholesterol mg |
|
Sodium mg |
All nutrition values are per serve.
- Method
- Notes
-
Step 1
Place the potatoes in a large saucepan and cover with cold water. Cover and bring to the boil over high heat. Uncover and boil for 25 minutes or until the potatoes are just tender when tested with a skewer. Drain. Set aside to cool slightly. Peel the potatoes and cut into large pieces. Transfer to a large bowl and place in the fridge for 20 minutes to cool.
-
Step 2
Meanwhile, place the bacon in a large non-stick frying pan over medium-high heat and cook, stirring often, for 4-5 minutes or until light golden and crisp. Transfer to a plate lined with paper towel to cool.
-
Step 3
To make the dill mayonnaise, place the egg yolks, lemon juice and mustard in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin steady stream until the mixture is thick and pale. Stir in the dill. Taste and season with salt and pepper. Cover and place in the fridge to chill.
-
Step 4
Combine the potato, dill mayonnaise, shallot, celery and capsicum in a large serving bowl. Sprinkle with the bacon and extra dill to serve.
Tip: Choose waxy potatoes, such as desiree or kipfler potatoes, for potato salads as they hold their shape well when cooked.
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