- 6
Ingredients
- 2 Pounds Red Potatoes
- 3 Hard Boiled Eggs
- 5 Oz Bacon
- 3 Spring Onions (3 to 4)
- 7 Tbsp Mayonnaise
- 3 Tbsp Yogurt
- 1/2 Tbsp Coarse Mustard
- 2 Chicken Bouillon Cubes
- Black Pepper
- Parsley
- Salt
- Optional: Honey
Preparation
Step 1
About 2 pounds red potatoes. The best there are for a good 'ol potato salad. I gave them a scrub and cut the bigger ones in half. I add 2 chicken bouillon cubes to the water, this will give the potatoes a wonderful flavor boost. And I drop an additional tsp salt in there as well. I like my potatoes kinda salty when it comes to salads. Boil the potatoes for about 15 minutes. Until tender but still firm. Drain them and let them cool off completely. I usually cook them sometime during the morning and store them in the fridge until I need them. As soon as they’ve cooled off, cut them in bit-size pieces. Cook the bacon until crispy brown and drain on a paper towel. Boil water in a saucepan, place the eggs in there and cook them for 15 minutes straight. Run cold water over them. Slice 3 or 4 spring onions. Combine the potatoes, spring onions and crumble the bacon in there as well. But only if you’ll serve the salad right after preparing it. Otherwise you’ll want to stir in the bacon right before serving to keep it crunchy. Cut the eggs in coarse pieces and add them. Grab a bowl and combine 7 tbsp (low-fat if you like) mayonnaise with 3 tbsp yogurt, 1/2 to 1 tbsp coarse mustard, 1/4 to 1/2 a tsp salt and loads of black pepper. This is completely optional, but I like to drizzle a little honey in there as well. It adds a lovely flavor as well as a slight touch of sweetness. Pour the dressing over the potatoes. And carefully combine all ingredients. Last but definitely not least, add some finely chopped flat-leaf parsley. You can use curly parsley as well, I just really like the flavor of flat-leaf parsley, it’s kinda earthy.