Easy creamy potato salad with eggs and bacon
Delicious and easy to make creamy potato salad with eggs, bacon and spring onions. Who doesn’t love a good potato salad!
Creamy potato salad with eggs and bacon
This delicious and easy creamy potato salad is based on the original recipe by Matt Preston. You might know Matt Preston from Masterchef Australia where he was one of the judges a while ago. Matt is known for his easy recipes. A lot of time with a high level of comfort food and guilty pleasure. This creamy potato salad falls into the category of comfort food for sure. It’s easy to make and can be served as a side dish for a barbecue or as an easy lunch.
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Another bonus is that the creamy potato salad keeps well, so you can take it along for lunch at work too. It wil serve around 4 to 6 people, depending on how big your potatoes are and depending on how hungry your group of people is.
Which potatoes are best?
Now this is a tricky question as potatoes can vary around the world. I live in the Netherlands and pretty sure that my potatoes are very different from American or Australian or English potatoes. So use your best judgement here. You want potatoes that do not fall apart after cooking. So don’t use potatoes that are generally used for a potato mash or a potato puree. Waxy potatoes will be best.
Matt actually cooked the potatoes whole and removed the skin after cooking. That will enhance the flavor but it will also increase the cooking time. You can choose to eat the creamy potato salad with the skin on. Or you can peel them right away and chop into smaller parts. I don’t think cooking the whole potatoes is a good idea. Just takes too long!
Cook the eggs
Next is the cooking of the eggs. You can cook them any way you like your eggs to be cooked. I like mine to be firm enough but if you prefer softer that is an option as well. Don’t cook them too soft. If the yolk is still to runny it becomes a bit messy.
Add bacon to the creamy potato salad
Of course it wouldn’t be a Matt Preston potato salad without bacon. I used fairly thin slices as I don’t like how the thicker cuts end up. You can also use ready cut cubes of bacon. I like the crispness of the slices. Because they are so thin, once baked they turn out extra crispy.
Remember that you always have to drain bacon on kitchen paper to ensure they crisp up. Once drained you can crumble them with your hands or you can slice them with a sharp knife.
Add the creamy dressing
As with any good potato salad it deserves a creamy dressing. In this case it’s a combination of yogurt (to keep it slightly lighter), mayonnaise, balsamic vinegar and smoked paprika. It’s a simple dressing but so good. And the good news is that it will get even better once you leave it to stand for a few hours.
That makes this the perfect summer BBQ dressing as you can prepare the salad in advance and leave it to sit in the fridge until you’re ready to serve. Sprinkle the bacon over at the last minute to ensure it stays crispy.
More potato salads
Creamy potato salad with eggs
- 10 big potatoes good waxy potatoes will do fine
- 6 slices bacon
- 4 eggs Large size
- 6 spring onions very thinly sliced
- 2 tbsp chives finely chopped
To make the dressing:
- 150 gr mayonaise
- 75 gr yogurt
- 1/2 tsp smoked paprika
- 1 tbsp balsamic vinegar
- salt and pepper
- Peel the potatoes and slice into smaller parts. Cook for about 10-15 minutes or until the potatoes are cooked. Drain and leave to cool.
- Boil the eggs for 7 minutes and place in cold water. Once cooled, peel and slice into smaller cubes.
- Bake the bacon until crisp and let it drain on some paper kitchen paper. Then slice into small strips or crumble.
- Mix the ingredients for the dressing and add salt and pepper to taste.
- Take a big bowl and place the potatoes in. Pour the dressing over the potatoes and add eggs, bacon, spring onion and chives. Mix briefly to blend all the delicious flavors.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.