Potato Salad


  • 1kg of evenly sized crème royale potatoes, washed and peeled
  • 3 eggs, at room temperature
  • 150gm of rindless bacon rashers
  • 3 green shallots, thinly sliced
  • 1/3 cup snipped fresh chives
  • Salt & freshly ground black pepper

Dijon mustard mayonnaise

  • 2 egg yolks
  • 1 tbs Dijon mustard, or to taste
  • 1 tbs fresh lemon juice
  • 1 garlic clove, roughly chopped
  • 125ml (1/2 cup) olive oil
  • Salt & freshly ground black pepper


  1. Place washed and peeled potatoes in a saucepan and cover with cold water. Cover with lid and bring to a boil; cook for 20-25 minutes or until tender but maintaining firmness not falling apart. Test by piercing with a fork or skewer for tenderness.
  2. Place the eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, for 8 minutes. Drain and place under cold running water until cool enough to handle. Peel and set aside to cool
  3. Cook the bacon in a large non-stick frying pan, stirring often, over medium-high heat for 4-5 minutes or until light golden and crisp. Transfer to a plate lined with paper towel to cool.
  4. To make the mayonnaise, place egg yolks, mustard, lemon juice and garlic in the bowl of a food processor and process until combined. With the motor running, gradually add oil in a thin, steady stream and process until thick and pale. Taste and season with salt and pepper, and add a little extra mustard, if desired. Cover and place in the fridge until required.
  5. When the potatoes are cool enough to handle, cut into large chunks. Place in a large bowl and place in the fridge for 20 minutes or until cooled to room temperature.
  6. Chop the cooled eggs and combine with the bacon, green shallots and chives. Add the mayonnaise to the potatoes and season well with salt and pepper. Toss gently to combine.
  7. To serve, transfer half the potatoes to a serving bowl and sprinkle with breitling replica half the egg mixture. Top with the remaining potatoes and then the remaining egg mixture. Sprinkle with a little extra pepper, if desired.


  • Mayonnaise mixture can be prepared a day prior and kept in the fridge. If you don’t like mustard leave it out of the mixture, or replace with a substitute of your taste e.g. Horseradish.
  • If making mayonnaise is not your thing, purchase a quality mayonnaise from your local store.
  • For a salad without mayonnaise, substitute with a mixture of fake breitling white wine vinegar and olive oil over the chopped shallots and chive mixture, then add the potato and eggs, gently toss and serve.
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