This would have to be my family’s favourite version of potato salad. I use a combination of potatoes, bacon, egg and spring onions, mixed together in a light flavoured garlic mayonnaise. It has an amazing flavour and never fails to please.
Our youngest, Caelan, doesn’t really like potato. He is extremely finicky about their texture and flavour, although he will eat the Kipfler variety without too much fuss. However, feel free to use your favourite potato for this dish. I like to keep the skins on my potatoes, for the extra fibre and nutrition. But if you’re not keen on the skins, then you can simply peel them.
1kg (2:3.3 ounces) potatoes, I used the Kipfler variety
4 hard boiled eggs, peeled and sliced, I used extra large eggs
4 spring onions, thinly sliced
200g (7.1 ounces) streaky bacon, roughly chopped into bite sized pieces
117g (4.2 ounces or ½ cup) gluten free whole egg mayonnaise
2 tablespoons (30ml) lemon juice
¼ teaspoon (1.25ml) minced garlic
Salt and pepper to taste
Cook the potatoes until just tender and allow them to cool slightly before placing them in the refrigerator, to cool completely. When you cool the potatoes, it allows them to firm up so they don’t break apart when slicing or when you’re mixing them through the other ingredients. Once completely cooled, slice the potatoes in approximately 1cm rounds.
Next, cook the bacon until crisp and then drain on kitchen paper, to remove any excess oil and allow it to cool.
In a large bowl, add the mayonnaise, lemon juice and minced garlic, then season with salt and pepper before stirring to combine. Now add the potato, egg, spring onions and bacon, gently mix with a sturdy spatula or spoon until thoroughly combined.
Cover with plastic wrap and refrigerate for a couple of hours to allow the flavours to develop.
Recipe by: The Gluten & Dairy Free Bakehouse