Potato Salad

Potato Salad

One of our summer salad favourites.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salads & Vegetables
Servings 4


  • 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.

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