Rich and Creamy Potato Salad with Pickles and Bacon
Creamy Sour Cream Dressing Recipe
6
Serves
20 mins
Prep Time
20 mins
Cook Time
Recipe author
Kelly Gibney
A creamy sour cream dressing and zingy pieces of pickle make this the perfect salad for your summer shared table. Allow at least 4 hours for the flavours to develop in the fridge before serving.
A creamy sour cream dressing and zingy pieces of pickle make this the perfect salad for your summer shared table. Allow at least 4 hours for the flavours to develop in the fridge before serving.
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Ingredients
Potato Salad
1 kg new potatoes
80g streaky bacon
3 spears McClure’s Garlic & Dill Pickle Spears
2 eggs
hard boiled, roughly chopped into small pieces
1 spring onion
very thinly sliced
handful fresh dill
roughly chopped or 1 teaspoon dried dill tips
Dressing
½ cup mayonnaise
125g sour cream
2 tablespoons brine
from McClure’s Garlic and Dill Pickle Spears
½ teaspoon wholegrain mustard
salt
black pepper
Method
For the Potato Salad
1
Place the potatoes in a large pot of salted water and bring to a boil. Simmer until tender.
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2
Drain and leave to cool completely.
3
Cut bacon into small pieces and fry until crispy. Set aside to cool.
4
Whisk together the dressing ingredients until smooth. Taste and season as desired.
5
Cut the cooled potatoes in half and toss with the dressing, bacon, pickles, eggs, spring onion and dill. Season generously with cracked black pepper and a little salt as needed.
6
Place in the fridge until needed. It is ideal to make the salad at least 4 hours ahead of time.
