Creamy Potato Salad

This creamy potato salad is a lovely and easy to make, side dish for a bbq or picnic.

Creamy Potato Salad

This potato salad is a lovely and creamy dish made with mayonnaise. I have used gluten-free mayonnaise to make this dish and we have loved that too. 

For this dish, I used red skinned potatoes which I thoroughly washed before dicing and boiling. I left the skins on them, but that is up to you. Mix the potatoes with some cooked bacon pieces, hard-boiled eggs and spring onions before adding the lovely, creamy dressing.

Print Pin

Creamy Potato Salad

Course Salad

Keyword Potato, Salad, Side Dish

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

• 7 medium potatoes, red skinned
• water (and salt - if desired)
• 5 slices bacon, chopped
• 4 eggs, hard boiled
• 3 spring onions, slices

Dressing

• 1 cup mayonnaise
• 1 TBSP apple cider vinegar
• 1 TBSP wholegrain mustard
• 1 tsp celery salt
• pepper, to taste
• 1/2 tsp paprika, garnish

Instructions

• Wash and scrub the potatos and dice into bite-sized cubes, about 1 - 1/2 inches.
• Place the potatoes in a pot with enough water to cover (and salt, if desired). Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
• Drain, and transfer to a large bowl to cool.
• Dice the bacon and cook in a frypan until well done, then place on a paper twol to absorb the grease.
• Peel the hard boiled eggs, rinse and chop.
• In a bowl, mix the mayonnaise, apple cider vinegar, mustard, celery salt, and pepper.
• When the potatos and bacon are cooled, add the bacon to the potatoes.
• Then add the chopped egg and spring onions. Stir well.
• Gently mix through the dressing. Let chill for about 30 minutes in the fridge before serving.
• To serve, place the potato salad in a bowl, sprinkle with paprika.