CREAMY POTATO SALAD

SERVES 12. PREP 30 MINS. COOK 30 MINS

INGREDIENTS

• 1 ½ kg potatoes, peeled, cubed

• 2 garlic cloves, crushed

• 200g short-cut bacon rashers

• 4 extra-large hard-boiled eggs, chopped

• ¾ cup red capsicum, finely chopped (optional)

• ¼ cup maple syrup

• 1 red onion, finely chopped

• 4 spring onions, finely chopped

SALAD DRESSING

• 1 ½ cups whole-egg mayonnaise

• ½ tsp crushed garlic

• 2 tbs fresh lemon juice

• 1 ½ tbsp dijon mustard

• 1 pinch salt and pepper, to taste

METHOD

1 Place potatoes and garlic in a large saucepan, cover with cold water and bring to the boil.

Boil until the potatoes are tender, but not mushy. Drain and set aside in a large bowl to cool. 2 Heat a fan-forced oven to 160C. Place bacon onto baking tray, sprayed with oil and lined with baking paper. Pour maple syrup over bacon and bake for 12-15 minutes until golden and sticky.

3 Remove from oven and chop as desired, roughly or finely.

4 Boil eggs for 8-10 minutes, cool, peel and chop. 5 Add red onion, capsicum and spring onions to the potatoes and mix well once cooled.

Add bacon and eggs to mixture and gently mix well.

6 Salad dressing: Combine all ingredients into a medium bowl and whisk well.

Taste and add salt, pepper and water if needed. Pour over potato mixture and mix well.