Bacon and potato salad


Potatoes are one of those really versatile ingredients. You can cook them, bake them, fry them, mash them – it’s really hard to mess it up and it goes with just about anything.  A good potato salad is a blessing when you entertain loads of people and this one was a real hit with our family.  It is a safe bet as it doesn’t contain any strange ingredients and every one of the flavours shine through. I am, however, thinking that I should try it with a few chopped jalapenos next time, just for a bit of zing. 😉


500 g baby potatoes, halved

250 g bacon, chopped into chunky pieces

250 g smooth cottage cheese

100 g mayonnaise

1 teaspoon grainy mustard

5 spring onions, chopped

Handful of chives, chopped

4 eggs


  1. Cover the potatoes in water and a dash of salt and bring to a boil. Cook for around one hour or until the potatoes are soft. Drain and let it cool.
  2. In a separate pan, fry the bacon until crispy. Set aside to cool.
  3. Cover the eggs with water and boil for around 5 minutes. Drain and set aside.
  4. Mix the cottage cheese and mayonnaise in a bowl with the mustard.
  5. Once the potatoes are cool, mix in the mayonnaise mixture, the bacon, spring onion and chives.
  6. Peel the eggs and slice them in half lengthwise. Arrange the eggs on top of the potatoes and bacon and garnish with chives.
  7. Serve with a nice piece of meat from the grill.

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