Serves 6-8
Grandma Wendy (Nikki’s mum) has been making a version of this salad since Nikki was a child. We all have our own versions of this recipe and it is a firm family favourite across the generations.
Take a large bowl of this salad to any kiwi BBQ and we promise you, there will be no left overs and people will be asking for the recipe. So simple and you just can’t beat a potato salad!
Ingredients
- 700g new potatoes
- 8 rashes streaky bacon
- 2 large shallots
- 2 Tbsp oil
- 6-8 free range eggs
Dressing
- ¼ cup rice bran oil
- 3 tsp honey
- Juice of 1 orange
- 2 Tbsp apple cider vinegar
- ½ tsp salt
- Cracked black pepper
- ¼ cup toasted pinenuts
- Handful of fresh basil
Method
- Scrub and quarter new potatoes and place in a pot of salted water. Boil gently until tender but not falling apart. Drain and set aside.
- Chop bacon into 1cm pieces and saute until brown. Add to the potatoes.
- Peel and finely chop shallots. Saute in 2 Tbsp oil until translucent. Add to potatoes.
- Place eggs in a small saucepan of water and when it reaches the boil, time 3 minutes.
- Immediately immerse in cold water after 3 minutes to allow to cool. When cold enough to handle, peel shell off eggs and cut in half.
- Place first 6 dressing ingredients in a bowl and whisk. Add pinenuts.
- Finely chop half off the basil leaves and add to dressing, reserving the rest for garnish.
- Gently stir the dressing through the potato, bacon and shallots.
- Add extra basil and place eggs around the salad.
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