Ingredients
- 800g Vivaldi potatoes, cut into 3cm pieces
- 1 teaspoon olive oil
- 3 middle bacon rashers, trimmed, finely chopped
- 4 small gherkins, halved lengthways, sliced
- 1 celery stalk, halved, sliced
- 2 green onions, sliced
- 2 hard-boiled eggs, quartered (see Notes)
- 1/2 cup mayonnaise
- 2 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh dill, finely chopped
Directions
- Step 1
Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 12 to 15 minutes or until potatoes are just tender. Drain. Set aside to cool completely.
- Step 2
Meanwhile, heat oil in a small frying pan over medium-high heat. Add bacon. Cook, stirring, for 5 minutes or until lightly browned. Transfer to a plate lined with paper towel to drain.
- Step 3
Make Creamy dressing: Combine all ingredients in a small jug. Season with salt and pepper.
- Step 4
Place potato, bacon, gherkin, celery, onion and egg in a large bowl. Add dressing. Toss gently to combine. Serve.
Serving size: 4
Recipe courtesy of taste.com.au