New Season - Potato Salad



This recipe makes enough to feed 4-6 people as a side dish perfect accompaniment for a BBQ or salad night! We personally love the pink eyes as they add that smooth buttery taste.


  • 1 KG pink eye potato (gently washed, leave the skin)
  • ½ brown onion (diced)
  • 2 cloves of garlic (crushed)
  • 300g bacon (3-4 pieces of middle bacon, diced)
  • Dill (1 tbsp)
  • Mayonnaise (1 cup)
  • OPTIONAL : X1 celery stalk (cut in half length ways and diced), ¼ cup peas (steamed and cooled), boiled egg (sliced into chunks)



  1. After gently washing potatoes (leave skin on) boil for 10-15 minutes depending on the size of potato. I like to use small ones that way they are easy to cut into ¼ and perfect size for a good looking dish!
  2. While potatoes are boiling, dice bacon and onions together and fry until lightly crisp. Add crushed garlic for the last minute then scoop the bacon, onion & garlic mixture onto some paper towel to drain excess fat and cool.
  3. In a bowl mix mayonnaise and chopped dill, around a tablespoon and mix together. I like to squeeze a little bit of fresh lemon juice just for flavour.
  4. Once potatoes are cooked (still firm but can poke with a fork easily) rinse under cold water to cool them straight away to prevent further cooking inside and falling apart when cut.
  5. Cut potatoes into ¼’s when cooled and mix with the bacon/onion/garlic and mayonnaise mixture gently.
  6. Add optional extras – chopper celery, egg or peas to bulk out the dish!