Potato Salad with Bacon and Eggs


  • 1 kg desiree potatoes (or small Carisma potatoes)
  • 6 large eggs
  • 8 rashers short cut rindless bacon
  • 1 cup garlic aioli (mayonnaise)
  • 2 tbs source cream


  • 1 bunch spring onions chopped in small pieces; or 1 small red onion finely chopped
  • 1 small lemon, juiced


Preparation: 20 min
Cook: 20 min
Extra time: 1 hour 20 min to cool.
Ready in: 2 hours


  1. Hard boil the eggs
    Place in a pot, cover with salted tap water and bring to boiling.
    Turn off the heat, cover and let sit for 17 minutes.
    Cool under running water, or empty and refill pot and allow eggs to radiate (repeat 2-3 times)
    Crack all over.
    Leave in fridge covered with cold water for an hour to cool.
    Cut into quarters.
  2. Cook the potatoes
    Peel potatoes if you wish but it works just as well un-peeled.
    Dice potatoes into 2-3cm cubes (or cut into quarters if small potatoes).
    Place in large pot and cover with salted tap water.
    Bring to boil and cook for approximately 10 mins, check regularly, the potatoes should be just cooked, not falling apart.
    Drain and place in fridge for 2 hours. This helps to stop the potatoes from falling apart when mixing in the rest of the ingredients.
  3. [Optional] Chop spring onions or red onion.
  4. Fry the bacon
    Either cut first into small strips, or fry full rashers and cut after.
    Fry bacon so it is browned but not too crispy.
    Drain on paper towel.
  5. Create dressing
    Mix together the aioli/mayonnaise and optional lemon. Mix volumes to preferred taste.
  6. Mix together
    Mix dressing, bacon, onion and eggs through with the potatoes.

This lasts for a few days in the fridge and tends to improve in taste as flavours infuse over time.

potato salad