Textured Potato Salad

A creamy potato salad featuring crispy bacon, boiled eggs, cucumber, and a zesty lemon-dill dressing.

Side Dish Bacon Potato Salad Picnic

Estimated Nutrition

Calories

235.1

kcal / serving

1410.5 kcal total

Carbs

19.3g

per serving

115.6 g total

Fat

14.1g

per serving

84.8 g total

Protein

8.7g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Mayonnaise

Dairy

piece

Egg

hard-boiled and chopped

Soured Cream

Fruits

Lemon Juice

freshly squeezed

Meat

rashers

Bacon

smoked streaky, cooked until crisp and crumbled

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Dill

chopped

Chive

snipped

Vegetables

675

Potato

floury variety, peeled and cut into 2.5cm cubes

piece

Dill Cucumbers

diced

piece

Spring Onion

chopped

Method

Boil potato cubes in salted water until soft.

Drain potatoes and heat briefly to dry.

Combine warm potatoes with crumbled bacon, cucumber, eggs, and onions.

Whisk together lemon juice, herbs, mayonnaise, and soured cream.

Fold dressing into the salad while potatoes are warm.

Mix gently to allow potatoes to break down slightly.

Serve immediately.