Potato Salad


10 large waxy potatoes, washed (Nicola or Desiree are both good options)

4 large eggs

6 rashers bacon, finely sliced

185g yoghurt

185g good-quality egg mayonnaise

1 tsp caster sugar

6 spring onions, thinly sliced

1 bunch chives, finely chopped

sea salt and black pepper


1.  Place potatoes in a saucepan of cold water.  Bring to the boil, then cook for 15 minutes, or until tender when pierced with a knife.  When cooked, drain into a colander and set aside for a few minutes.  Peel and cut into quarters.

2.  Meanwhile, place eggs in a small saucepan of cold water, bring to the boil and cook for 8 minutes.

3.  Pour off water and run plenty of cold water over eggs to prevent a grey ring forming around the yolk.  Peel the eggs and set them aside.

4.  Cook bacon in a non-stick frying pan over a medium heat until crisp.  Drain on paper towel.

5.  Mix yoghurt and mayonnaise together and a little sugar to balance the flavour.  Roughly chop eggs into chunks.  Toss the potatoes in yoghurt mayonnaise while they are still warm, sprinkle over the crisp bacon, chop eggs, spring onions and fresh chives.  Season with salt and pepper.

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