Potato salad with Bacon Bits
Maris Piper potatoes mixed with crispy bacon, onion and a rich mayonnaise dressing, finished with Parmesan, garlic and fresh parsley. A simple, comforting side that’s perfect for sharing
Ingredients
- 1.2 to 1.5 kg potatoes Maris Piper Potatoes
- 1 large onion
- 2 packs of bacon
- 100 g Parmesan
- Hellmann’s Mayonnaise
- Fresh parsley
- Grounded Garlic
- Salt & Peppe
Instructions
- Peel potatoes and cut in half so they’re all even in size
- Place potatoes in a large saucepan and cover with cold water (about 2–3 cm above the water) add 1–2 teaspoons of salt to the water
- Cook for 20–25 minutes, Boil and simmer until slightly soft but still firm
- Dice the onion into even chunks
- Cut bacon into 1cm pieces using scissors
- Add bacon to a cold pan (no oil needed), start cold to help the fat render slowly and evenly
- Cook on medium heat, stirring occasionally, until crispy
- Remove with a slotted spoon and place on kitchen towel
- Grate Parmesan finely (use a fine grater for soft texture)
- Remove thick stems from parsley and finely chop the leaves
- Once potatoes are cool, cut into even chunks and add to a large mixing bowl
- Add the following;
- Diced onion
- ¾ of the bacon bits
- ¾ of the parsley
- ¾ of the Parmesan
- Few pinches of Garlic Powder
- Season with salt and pepper
- Mayonnaise — just enough to coat the potatoes then gently fold until evenly mixed
- Spoon into a serving dish and sprinkle with the remaining Parmesan, Parsley, and Bacon