I LOVE your potato salad

My Go-To Potato Salad Recipe: Simple, Delicious, and Always a Hit

As a busy mom, I need recipes that are quick, easy, and delicious. This potato salad fits the bill perfectly! It's become a staple at our family gatherings, potlucks, and even just a simple weeknight dinner. The creamy dressing, perfectly cooked potatoes, and crispy bacon make it irresistible. It's the kind of recipe that always gets rave reviews, and honestly, it's so easy even my kids can help with parts of it (under close supervision, of course!). The best part? You can prep most of it ahead of time, leaving you more time to enjoy your guests or simply relax with a good book.

I've tweaked this recipe over the years, adding a touch of this and a dash of that until I landed on the perfect balance of flavors. The secret? It's all in the details. Don't rush the cooking process; perfectly cooked potatoes are key. And that creamy, tangy dressing? It’s a simple mix, but the proportions are everything. The bacon adds a lovely smoky depth, while the spring onions lend a refreshing bite. It's truly the perfect combination of flavors and textures. I often find myself making a double batch because it disappears so quickly!

This potato salad is incredibly versatile too. Feel free to adjust it to your liking. Want to add some chopped celery or bell peppers? Go for it! Prefer a different type of mustard? Experiment! The beauty of this recipe is its adaptability. I've even experimented with adding different herbs like dill or parsley for a unique twist. This recipe is a blank canvas, allowing you to express your creativity in the kitchen. I encourage you to make it your own and have fun experimenting with different flavors and combinations. You won't regret it. This potato salad is a true crowd-pleaser, guaranteed to become a favorite in your household, just as it has in mine.

Pro Tip: Make this ahead of time! The flavors meld beautifully overnight in the fridge, making it even more delicious the next day.

Serving Suggestions: This potato salad is perfect as a side dish for barbecues, picnics, or family dinners. It's also a great addition to any summer gathering or potluck. Consider serving it alongside grilled meats, salads, or sandwiches.

Beyond its deliciousness, this recipe is a testament to simple cooking. It doesn't require fancy ingredients or complicated techniques. It’s proof that sometimes, the most satisfying dishes are the ones that are the easiest to make. It’s a recipe that embodies the heart of home cooking: simple, delicious, and made with love.

I hope you enjoy this recipe as much as I do. Let me know in the comments how it turns out! Happy cooking!

Step-by-step

• Add bacon, oil and spring onion (keep a little for garnish) to bowl. I like to slice my spring onion as I like how it looks in the dish, but you could chop this on speed 4 for a few seconds if you prefer
• Cook 100c, reverse speed 1 for 3 minutes. Transfer this to your salad serving dish and set aside. No need to wash the bowl
• Add 500g water to the bowl. Put diced potatoes in the Varoma dish (no tray) and steam for 15 minutes, varoma temp, speed 2
• Insert basket into bowl, add the 6 eggs and replace lid and varoma with potatoes in. Cook for a further 14 minutes, varoma temp, speed 2. Check potatoes are cooked. They should be not too cooked that they fall apart, but not too firm either. A knife should pass through them easily but not mash them. Leave potatoes in the varoma and set aside with the lid underneath to catch any drips and cool down while you prepare the rest of the salad
• Remove basket with your spatula. Put eggs into a sink or bowl of cold water to cool down as you peel them. Quarter and slice eggs. Empty steaming water from bowl and dry.
• Add dressing ingredients and mix on speed 3 for 5 seconds. Pour potatoes into your salad bowl (on top of bacon & onion mixture). Add eggs and shaved parmesan (keep a little for garnish) on top. Pour dressing from bowl over the salad and mix dressing through until combined.
• Top with some spare spring onion or fresh chives and some of the shaved parmesan. Refridgerate until cool and serve