I\’ve rarely made potato salad. One of my kids loves potatoes so I\’ll try it more often. The hardest part about this salad is not over/under-doing the eggs or potatoes. It could quickly turn into Potato Mush instead of Potato Salad.
- 5 Desiree potatoes, skinned and cut into quarters or sixths
- bacon, diced (or BPA-free tinned tuna but the way things are going with pollution and extinction, probably not!)
- shallots, chopped
- 6 eggs
- mayonnaise or aioli plus olive oil to thin it
- fresh dill or parsley
- fresh chives
- seeded mustard
- salt and pepper
- optional: jalapenos would be interesting but not for kids.
- Boil the pot of water and add the potatoes. Then add the eggs on top.
- Remove the eggs after 10 minutes and place into a cold bowl of water to stop further cooking. Peel and slice in half.
- Boil the potatoes for a further 5 minutes or so, checking that they don\’t get too soft. Dunk in cold water after draining, then remove.
- Fry the bacon and set aside on absorbent paper
- Gently mix all ingredients (including mayo) except the eggs. Add those last to stop them from breaking up.