This potato salad has been a family favourite for years and is always the first to go at Christmas time.
Ingredients:
- 8 large eggs
- 2 kg new baby potatoes, quartered
- 500g bacon rashers, cut into 2cm pieces
- 5 spring onions, trimmed and finely sliced, reserving green parts for garnishing
- 40g olive oil
- 500g mayonnaise
- 250g sour cream
- 50g wholegrain mustard
Directions:
- Place 700g water in mixing bowl. Insert simmering basket and place eggs into it.
- Place Varoma® dish and V Stacker in place and insert stainless steel trivet in the base. Weigh potatoes into Varoma®.
- Cover Varoma® with lid and steam 15 min/Varoma temp/speed 2.
- Set Varoma® with potatoes aside. Remove simmering basket with a spatula and carefully transfer eggs to a bowl of cold water.
- Place Varoma® dish and V Stacker back into position. Stir potato with a spatula to ensure even cooking, then cover Varoma® with lid and steam for a further 20-22 min/Varoma temp/speed 2 until potatoes are soft. They should be cooked through but still firm enough that a knife can pierce the centre of the potato.
- Remove Varoma® dish and place potatoes in a large serving bowl. Clean and dry mixing bowl.
- Place bacon, spring onions and olive oil in mixing bowl and sauté for 7 min/Varoma temp/reverse speed soft.
- Transfer to a serving bowl.
- Peel and quarter cooled eggs, then add to a serving bowl.
- Place mayonnaise, sour cream and mustard in mixing bowl. Mix for 10 sec/speed 3.
- Pour over potato, bacon and egg in a serving bowl and combine well with salad servers.
- Garnish with reserved green parts of spring onion.
*Serves 12.
TIP: You can either make your own mayonnaise or use whole egg mayonnaise.
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