Ramp up the flavour of your next potato salad with this classic version (RECIPE BELOW), using dill cucumbers, capers, horseradish and dill. With crispy bacon and soft-boiled eggs in the mix too, it’s an absolute winner.
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German-style Potato Salad
Serves 6 Prep 15 mins Cooking 15 mins
1kg Red Royale potatoes, coarsely chopped
4 bacon rashers, chopped
4 Coles Australian Free Range Eggs
2 celery sticks, thinly sliced
2 spring onions, thinly sliced
2 dill cucumbers, coarsely chopped
1 tbs capers
¼ cup coarsely chopped dill
2 tbs finely chopped chives
Thinly sliced spring onion, extra, to serve
Finely chopped chives, extra, to serve
Dill sprigs, extra, to serve
Creamy horseradish mayo
½ cup (150g) whole-egg mayonnaise
¼ cup (60g) sour cream
2 anchovy fillets, finely chopped
1 garlic clove, crushed
1 tsp horseradish cream
1 tsp Dijon mustard
1 tbs white wine vinegar
1. Cook the potato in a large saucepan of boiling water for 15 mins or until tender. Drain well.
2. Meanwhile, cook the bacon in a non-stick frying pan over medium heat, stirring occasionally, for 5 mins or until crisp. Transfer to a plate lined with paper towel.
3. Cook the eggs in a saucepan of boiling water for 7 mins for soft-boiled or until cooked to your liking. Refresh under cold water.
4. Place potato, bacon, celery, spring onion, dill cucumber, capers, chopped dill and chives in a bowl. Stir to combine.
5. To make the creamy horseradish mayo, place the mayonnaise, sour cream, anchovy, garlic, horseradish, mustard and vinegar in a small bowl and whisk until combined. Season.
6. Drizzle the creamy horseradish mayo over the potato mixture in the bowl and toss to combine.
Peel the eggs and thickly slice. Arrange the potato mixture and egg on a serving platter. Sprinkle with extra spring onion, chives and dill.
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How to make a classic potato salad start by boiling the potatoes for 15 minutes or until tender then cook the bacon in a nonstick frying pan over medium heat for about 5 minutes or until it’s crispy transfer the bacon to a plate lined with paper towel now for the eggs
Boil them for seven minutes if you want them to be soft boil or just cook them to your liking to stop the eggs from overcooking quickly transfer them to a bowl of iced water to cool this keeps the egg yolks creamy to assemble the potato salad place the potato and bacon
In a large bowl add celery spring onions dill cucumbers capers chopped dill and types stir to combine place the Mayo in a bowl and add sour cream and chive a garlic horseradish mustard and vinegar whisk to combine and season with salt and pepper to dress the potato salad just drizzle over the
Creamy horseradish mayo and toss to combine now all you need to do is peel the eggs thickly slice them and arrange the potato salad and egg on a serving platter this tasty German style potato salad is a great choice for entertaining from picnics to barbecues or to anytime
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