Creamy potato salad | Women's Weekly Food
A classic side dish for the Aussie barbecue, this creamy potato salad with soft-boiled eggs is also perfect for picnics.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 1/2 kilograms kipfler (fingerling) or small dutch cream potatoes
- 4 eggs, at room temperature
- 4 rindless bacon slices (260g), halved
- 2 tablespoons coarsely chopped fresh chives
- 2 tablespoons coarsely chopped fresh dill
- ¼ cup (45g) drained cornichons, sliced (see tips)
- 1 cup (300g) whole-egg mayonnaise
- ¼ cup (60ml) pouring cream
- 1 tablespoon wholegrain mustard
- 1 clove garlic, crushed
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