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Potato salad with lamb bacon

Janine AL Annan
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Salad
Cuisine American
Servings 5

Ingredients
  

  • 4 Medium Potatos
  • 2 Liters Boiling Water
  • 1 Chicken Stock
  • 1/8 Cup Sea Salt
  • 3 eggs
  • 1/2 Chopped Red Onion
  • 1/2 Grated Red Onion
  • 1 Medium Tomato
  • 1 Celery Stick
  • 1 1/2 Tbsp Finley chopped mint
  • 5 Slices of Lamb Bacon

Salad Dressing

  • 2 Tbsp Chopped Fresh Dill
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Paprika
  • 1 Tbsp Dijon Mustard
  • 1 Tsp Sea Salt
  • 1/2 Cup Mayo
  • 2 Tbsp Cholula
  • 1 Tbsp Relish or Caramelised Onion Chutney

Garnish

  • 1/4 Tsp Smoked Paprika
  • 1 Tsp Dry Dill

Instructions
 

  • Start by peeling your potatoes and cutting them into medium to small size cubes.
  • In a saucepan filled with boiling water add 1/8 cup of salt, the chicken stock then followed by the potatoes. Boil until soft.
  • Boil and roughly chop your eggs.
  • In a hot pan fry your lamb bacon until crispy.
    You don't need to use oil, just use spray oil instead as the bacon has enough fat on it.
  • In a bowl grate 1/2 red onion and finely chop the other half.
  • Take seeds out of the tomato and finely chop it.
  • Finely chop the celery and the mint.

Salad dressing

  • Add all the ingredients you see in the video and on the recipe in a bowl, mix then drizzle on top of your salad and mix.
  • Sprinkle some somked Paprika and dry dill and enjoy.