Classic Potato Salad

Ingredients (serves 4)

• 600g nicola potatoes, unpeeled
• 2 middle bacon rashers, rind removed, chopped
• 1 medium brown onion, finely chopped
• 2 hard-boiled eggs, chopped (see note)
• 1/2 cup whole-egg mayonnaise
• 1 tablespoon cider vinegar
• 2 gherkins, finely chopped
• 3 green onions, thinly sliced

Method

1. Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until tender. Drain. Cool. Peel and chop.
2. Meanwhile, heat a large nonstick frying pan over high heat. Add bacon and brown onion. Cook for 2 to 3 minutes or until onion has softened. Transfer to a large bowl. Add potato and egg. Combine mayonnaise and vinegar in a bowl. Add to potato mixture. Season with salt and pepper. Toss to combine.
3. Serve topped with gherkins and green onion. Serve. To hard-boil eggs, place in a saucepan. Cover with cold water. Cover pan. Bring to the boil over high heat. Reduce heat to medium. Simmer for 7 minutes. Place under cold water for 1 minute. Set aside to cool before peeling.

Notes

• 
  Serve with: Grilled ham steaks, beef or chicken skewers, rissoles or sausages.