One of our summer salad favourites.
- 4-6 Potatoes
- 1/4 Cup Peas
- 3 Eggs
- 3 Bacon rashers
- 1/2 Onion
- 12 Fresh Mint leaves
- 1/4 Cup Mayonaise
- 2 - 3 Tablespoons Milk
- Cracked pepper
- Cut potatoes into a large dice and boil or steam. Drain and cool.
- Hard boil your eggs and cook your fresh or frozen peas. Drain, cool and peel eggs. Dice 2 of your eggs and 1/4 the other (goes on top).
- Dice and fry off your bacon to a light crisp (keep aside a bit to go on top). Add your onion. This lets your onion absorb your bacon flavours. Cool.
- My dressing is as I like it, roughly the 1/4 cup of mayo thinned down with a tablespoon or 2 of milk until I'm happy with the consistency, you can add a little seeded mustard for flavour. You can use bottled potato salad dressing if you prefer.
- In your bowl mix your potatoes, peas, bacon and onion, some torn mint leaves, pepper and your 2 diced eggs. Add as much dressing as you need. Chill.
- Spoon into your serving dish placing egg segments on top. Sprinkle with bacon and torn mint leaves on top.
I grow mint so I just grab it as I need it, I've not tried this with dried mint leaves. My Nanas original recipe called for parsley, I only changed my recipe in the last few years. If you don't have one try the other. She also used just plain mayo, I find plain mayo to thick for a dressing so I thin it out, because I can. I also grow shallots so I switch between onion and shallots for this recipe. If I use shallots I don't panfry with the bacon. I use Desiree potatoes or purple skinned potatoes, I just like them. They hold their shape well for this when cooked and don't break down to make it mush especially when many people are dipping in a serving spoon. But it's not a necessity, as long as you keep an eye on your potatoes and don't over cook.