Potato Salad

Ingredients (serves 8)

• 1.5kg desiree potatoes, peeled, halved
• 425g can baby beets, drained, halved
• 2/3 cup Maille dijonnaise (see note)
• 1 small red onion, finely diced
• 1/2 cup dill, roughly chopped

Method

1. Place potatoes in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 20 minutes or until just cooked when tested with a skewer. Drain. Allow to cool slightly. Cut in half and place in a large bowl.
2. Add beets, dijonnaise and onion to warm potatoes. Season with salt and pepper. Toss gently to combine. Sprinkle with dill. Serve.

Notes

• 
  Maille dijonnaise is a creamy blend of dijon mustard and mayonnaise.

Ingredients (serves 6)

• 1.5kg chat (small coliban) potatoes
• 4 eggs
• 2 tsp olive oil
• 200g bacon rashers, trimmed, cut into thin strips
• 2/3 cup (170g) whole egg mayonnaise
• 1/2 lemon, juiced
• 1/3 cup chopped fresh dill
• Salt & freshly ground pepper

Method

1. Place the potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil. Boil for 10-15 minutes or until tender. Drain well and set aside to cool.
2. Meanwhile, place the eggs in a small saucepan and cover with cold water. Bring to the boil. Reduce heat to medium and boil for 3 minutes. Peel eggs.
3. Heat the oil in a frying pan over a medium heat. Add the bacon and cook, stirring for 7-8 minutes or until golden. Drain well on paper towel.
4. Whisk the mayonnaise, lemon juice, dill, salt and pepper together. Cut the potatoes into halves or quarters. Chop the eggs.
5. Place the potatoes, bacon and dressing in a bowl. Toss gently to combine. Add the egg and toss to combine. Serve.