Rich and Creamy Potato Salad with Pickles and Bacon
Creamy Sour Cream Dressing Recipe
Serves
6
Prep Time
20 mins
Cook Time
20 mins
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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ShareIngredients
1 kg new potatoes
80g streaky bacon
3 spears McClure’s Garlic & Dill Pickle Spears
2 eggs
hard boiled, roughly chopped into small pieces1 spring onion
very thinly slicedhandful fresh dill
roughly chopped or 1 teaspoon dried dill tips
½ cup mayonnaise
125g sour cream
2 tablespoons brine
from McClure’s Garlic and Dill Pickle Spears½ teaspoon wholegrain mustard
kosher salt
black pepper
Method
Place the potatoes in a large pot of salted water and bring to a boil. Simmer until tender.
Drain and leave to cool completely.
Cut bacon into small pieces and fry until crispy. Set aside to cool.
Whisk together the dressing ingredients until smooth. Taste and season as desired.
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.
Place in the fridge until needed. It is ideal to make the salad at least 4 hours ahead of time.
