Main Course
Potato Salad with Smoked Onion Mayo, Bacon & Eggs
This hearty potato salad is anything but ordinary. Creamy smoked onion mayo coats tender potatoes, while crispy bacon and perfectly cooked eggs add rich, savoury layers of flavour. Simple to make yet packed with taste, it’s a versatile dish for lunch, brunch, or as a show-stopping side.
Tip: Everything can be made ahead — just toss together before serving.
Ingredients
- 1.5 kg Irish potatoes peeled and chopped
- 8 rashers smoked streaky bacon
- 4 large eggs
- 200 g Builtin Blasta smoked onion mayonnaise
- 2-3 gherkins juice reserved
- Fresh dill and chives chopped
- Salt & black pepper
Method
- Cook potatoes: Boil or steam until tender, then let cool slightly.
- Cook bacon: Fry until golden and crispy, then roughly chop.
- Cook eggs: Hard boil for 9–10 mins, peel, then quarter 2 eggs and dice 2 eggs.
- Mix dressing: Combine smoked onion mayo with gherkin juice, salt & pepper.
- Assemble: Toss potatoes with dressing, bacon, and diced eggs.
- Serve: Top with quartered eggs, sprinkle dill & chives, and enjoy!
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