The Best Potato Salad Recipe in the World (not even exaggerating)….

I’m not even exaggerating when I tell you that my potato salad recipe is the Best potato salad recipe in the World!  

It’s the one thing that I cook that has actually resulted in people asking me for the recipe. 😁

So, I first made this recipe about five years ago when I was trying to recreate a dish that I’d eaten at a barbecue the week before and in trying to recreate that, I actually made something even better. 

I’ve made it for every barbecue since that time and every single time, I get someone telling me how amazing it is so it’s the one thing I cook that I get to be really smug about. 

This week, the kids asked me to teach them how to make it as they both have barbecues with their mates planned next weekend when the weather looks like it’s going to be HOT! I actually sent them a link to this post and told them to buy all the ingredients and bring them to my house this weekend so we can make it together which prompted me to reshare the post with you again just in case any of you have a barbecue planned soon. 

This amazing potato salad is going to be your go-to recipe for the rest of the Summer and beyond, and not only that – it’s going to make you look like a Domestic Goddess (or god) so if I were you, I would absolutely bookmark or Pin this recipe because you’re going to want to come back to it again and again.

Just look how well it went down at the BBQ!

I also recommend making Nandos Spicy Rice as another side dish for a barbecue but that’s a whole other cooking lesson for the kids which I’ll save for another week I think. 🙂 

The Best Potato Salad Recipe in the World....

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This is honestly the Best Potato Salad Recipe in the World! It's easy to make and has a taste of luxury compared to normal potato salad.

#potatosalad #sidedish #bbq #potato

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Ingredients

• 750g small potatoes
• 3 tablespoons sour cream
• 3 tablespoons mayo
• 1/2 red onion, chopped
• 4 eggs, hard boiled
• 6 rashers bacon, cooked crispy style
• A few chives

Instructions

1. I use a pack of small salad potatoes and literally just cut them into halves (or thirds for the larger ones) and boil them in a large pan of salted boiling water. When they're cooked through, drain them and to save washing up, keep them in the pan as you can add the rest of the ingredients to that. Let them cook so they're warm but not hot.
2. While the potatoes are boiling, cook the bacon rashers until they're crispy and let them cool a little before using some scissors to chop them up into very little pieces.
3. Hard boil 4 eggs and again set them to one side until they're cool enough to peel.
4. That's the prep work done! Now add the chopped crispy bacon and the egg into the pan with the potatoes. Gently stir with a wooden spoon (so you don't scrape the bottom of the pan).
5. Add in the red onion and a few chives and give it another gentle stir.
6. In a bowl, combine the sour cream and they mayo - if you want more then the main thing is that you remember to use equal quantities. Add the sauce into the pan and stir it all together.
7. Transfer to your serving dish or tub and top with some more chopped chives.
8. Enjoy!

Notes

This tastes just as good the next day so don't forget to take leftovers home. 😉

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