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This Creamy Potato Salad is made with Baby Potatoes and loaded with Bacon, Chives and Hard Boiled Egg. Potato Salads don’t come more irresistible than this!

Baby Potato Salad

My go to potato to use in a potato salad is always the beautiful baby potato. I like to slice them up into 1/4″ rounds, just for something a little bit different. You could however just half, quarter or keep them whole. Just keep the skins

Boiled Potato Salad

In all cases you want to boil the potatoes until fork tender. My two top tips for boiling potatoes are:

  1. Salt – A heavy seasoning of salt in the water as they boil
  2. Cold Water – To ensure the potatoes cook evenly, make sure you start with cold water and bring to a boil from there. If you pour boiling water straight in, the outsides are going to be overcooked before the centre is fork tender.

Do not rinse the potatoes! Allowing them to steam dry is essentially allowing moisture to escape the potatoes, which will leave them nice and fluffy. By rinsing them you’re merely adding un wanted moisture into the potatoes. Plus you’ll be washing away some of that starchy flavour.

 How to boil potatoes for a potato salad

  1. Slice them up into 1/4″ roundups.
  2. Pop them in cold water with a tsp of salt. Bring to boil for around 7-10mins or until fork tender.
  3. Drain in a colander and leave to completely steam dry.

Creamy Potato Salad

For me, a potato salad ain’t a potato salad if it’s not wrapped in a creamy dressing. For the dressing I use mostly mayonnaise, with a dollop of sour cream just to sooth it out. Here’s the other essentials for the perfect potato salad:

    • Herbs
    • Hard Boiled Egg
    • White Pepper
    • Bacon – Do I even need to explain this!?

Ensure your potatoes are completely cool/room temp 

How to make a Potato Salad

  1. Add all of your dressing ingredients in a small bowl.
  2. Stir until evenly combined. Taste for seasoning and adjust accordingly.
  3. In a larger bowl, add your potato salad ingredients.
  4. Combine with dressing, then garnish with chives.

Top Tip

And there we have it! All my top tips on how to construct the perfect creamy

Summer Salad Recipes

How to make Creamy Potato Salad with Bacon (Full Recipe & Video)

  • Large Pot (for boiling spuds)
  • Small Bowl (for sauce)
  • Large Bowl (combining everything)
  • Plastic Spatula or Spoon (for mixing)
  • Sharp Knife
  • Chopping Board
  • 2lb / 1kg Baby Potatoes
  • 1/2lb / 500g Bacon, cooked, cooled & chopped
  • 3 Hard Boiled Eggs, cooled & chopped
  • 1 cup / 240g Full Fat Mayo
  • 1/4 cup / 60g Sour Cream
  • 1 heaped tbsp Fresh Chives, finely diced (plus extra to garnish)
  • 1 heaped tbsp Fresh Parsley, finely diced
  • 1 tbsp Dijon Mustard
  • 1/2 small Red Onion, finely diced
  • 1 tsp + 1/2 tsp Salt, or to taste
  • 1/4 tsp White Pepper, or to taste
  • Slice your potatoes into about 1/4” rounds and place in a large pot of cold water with 1 tsp salt. Bring to boil and cook for around 7-10mins, or until fork tender. Don’t over cook them or they’ll turn to mush. Drain (don’t rinse) and leave to completely cool (important!).

  • Meanwhile, in a small bowl combine your mayo, sour cream, dijon mustard, sugar, lemon juice, chives, parsley, 1/4 tsp white pepper (to taste) and 1/2 tsp salt (or to taste).

  • In a larger bowl combine your potatoes with your egg, bacon, red onion and sauce. Gently fold until completely coated.

  • I recommend popping it in the fridge in advance for the flavour to marry. Serve with an extra sprinkle of chives and enjoy!

a) Potatoes – 

b) Cooling – 

c) Sugar Sub – 

d) Salt

e) Calories – assuming 1.5 tsp salt and the whole thing divided by 8 people.

Nutrition Facts

Creamy Potato Salad with Bacon

Amount Per Serving

Calories 451 Calories from Fat 326

% Daily Value*

Fat 36.27g56%

Saturated Fat 4.696g23%

Trans Fat 0.052g

Polyunsaturated Fat 12.706g

Monounsaturated Fat 6.615g

Cholesterol 246mg82%

Sodium 672mg28%

Potassium 713mg20%

Carbohydrates 21.71g7%

Fiber 2.7g11%

Sugar 1.75g2%

Protein 9.88g20%

Vitamin A 600IU12%

Vitamin C 25.6mg31%

Calcium 50mg5%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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Raspberry Cranberry Jello Salad

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My sister made a Raspberry Cranberry Jello Salad for Thanksgiving that I thought would be perfect for Christmas because of the beautiful dark red or burgundy color.

After I received the recipe, I was also impressed with how easy it is to make.

It only takes 3 ingredients!

My sister put it in a circular mold that she had sprayed with cooking spray.

We still had a hard time having it slide out of the mold, so we slid a knife around the upper edge to loosen it from the mold and then let it sit in warm water for probably about 30 seconds.

I was nervous that it was too long in the water, but when we turned it upside down, it slid out perfectly.

Also make sure that you put it right on the plate where you want it before you tip it upside down as you will not be able to re position it.

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5 Tips to Make Delicious Cold Brew Coffee at Home (#5 Is the Best)

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If you have the best coffee grinder for cold brew, then every season is cold brew season.

And every day is cold brew day. I’m sure you would agree with me.

When you can stay cool and satisfy your caffeine cravings without stepping foot outside, why not do that!

So here are 5 tips to make delicious cold brew coffee at home.

And let’s not forget about the money you’d be saving too! An exquisite cup of homemade brew, served with ice, might not be easy to prepare.

So a little help at such times can go a long way!

You can take my word for it. Words in the form of 5 Tips to Make Delicious Cold Brew Coffee at Home!

But before that, let’s set the foundation right.

What is Cold Brew Coffee?

More often than not, iced coffee is either brewed slowly in the refrigerator or cold brewed.

The result of both methods is a cup of cold, low-acid, and smooth coffee.

In short, a perfectly delicious brew! But many people like brewing it hot and quick. Using the coffee maker or French Press of course!

The best part about cold brew coffee is that it’s an ideal drink for summer.

Here are the cold brew coffee benefits I think you should know.

Although don’t forget to set limits regarding the consumption.

The coffee might be deliciously cold on a hot day.

But you can’t and shouldn’t drink too many cups.

Also, only coffee lovers know how expensive it is to support the cold brew habit.

Now there’s no denying that professional cold brew coffee offers an unparalleled taste.

5 Tips to Make Delicious Cold Brew Coffee at Home

Cold brewing appliances are one too many.

So you can easily buy such a device for preparing homemade cold brew.

But, to be honest, a fancy arrangement is not necessary.

Instead, you can do a lot with just a sieve, coffee, and water.

But if you want my honest opinion, here it is.

The French Press technique is the easiest. The method is very simple.

All you have to do is grind the coffee and add cold water. Then let the French Press sit overnight.

But there are always ways to up your cold brew game at home.

So to expose your taste buds to the exact flavor and taste, why not infuse these tips into the procedure too!

#1 Tweak the Water to Coffee Ratio

A strong brew is how it should be. Cause you might want to add milk or cream later.

You probably already know that the water to coffee ratio varies.

But you can stick to a ratio between 8:1 and 4:1. Feel free to tweak this ratio based on your personal tastes and preferences.

#2 Experiment with Different Types of Coffee

Trying different beans is no harm.

Most cold brew coffee recipes have you reach for the medium or dark roast.

But that doesn’t mean you cannot experiment with other kinds of coffees and roasts.

After all, it’s the only way to figure out what you like. Even if that’s the light roast!

However, keep in mind what you’re brewing. So you don’t forget what you’ve already tried.

#3 Experiment with the Grind

Do you know what’s the common denominator between cold and hot brew? It’s a well-balanced grind. And this brings the burr grinder into the picture.

Grinding your coffee fairly coarse is a norm for most people. But don’t hesitate to play around a little in this field.

There’s no harm in experimenting here. To achieve the taste your taste buds are waiting to appreciate.

Just keep this mind though. That when the grind is too fine, the taste becomes more sour and bitter.

#4 Filter the Cold Brew

Delicious cold brew coffee is silky smooth and dark.

So when using French Press, filter the brew just one more time.

Pour it through the device’s coffee filter. This makes sure that all the coffee ground sediments are eliminated.

#5 Add Coffee-Infused Ice Cubes

The thing about cold brew is that it’s cold already.

But you can always have it the colder way too. In that case, why not add some ice cubes!

However, wouldn’t that dilute your cup? Of course, it would. So how about adding some coffee-infused ice cubes instead?

When it comes to coffee, there’s always room for this kind of experimentation.

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Easy Mini Pumpkin Pie Recipe

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An easy Mini Pumpkin Pie recipe which is perfect for the holidays or anytime you want some (pumpkin) spice in your life.

With the holiday season around the corner, I wanted to share a few of my favorite recipes.

Pumpkin pie is a holiday tradition in our home, but I don’t wait to serve it just for Thanksgiving or Christmas.

No, I make it all year round.

I love it that much!

My favorite thing to do is to make mini pies, as the kids love them, and it’s an easy dessert for them to help make!

This recipe is very simple, and is very delicious.

Easy Mini Pumpkin Pie Recipe

What you will need:

  • 2 can Pumpkin puree (not the pie filling)
  • 2 large eggs
  • 3/4 cup packed brown sugar
  • 1 1/2 tsp cinnamon
  • 1/2 each ground ginger & nutmeg
  • 1/2 tsp salt
  • 1 1/3 cups of half & half
  • 24 – 36 mini tart shells

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