Aussie Potato Salad
- 1 cup whole-egg mayonnaise
- ¼ cup sour cream
- 1 tbsp Dijon mustard
- 2 tbsp white vinegar or lemon juice
- 1 tsp sugar (optional, for balance)
- Salt & pepper, to taste
Optional Add-Ins
- ¼ cup chopped dill pickles or gherkins
- 1 tbsp pickle juice
- 1 tsp smoked paprika
- ½ red onion, finely diced
- ½ cup grated cheese (yes, some Aussies do this!)
Preparation
Step 1 – Cook the Potatoes
Place the halved baby potatoes in a large pot of cold salted water.
Bring to a boil over medium heat and cook for 12–15 minutes, or until tender but not mushy.
Drain well and allow potatoes to cool slightly.
For best texture, spread them out on a tray to steam-dry – this prevents water from diluting the dressing.
Step 2 – Boil the Eggs
Place eggs in a saucepan, cover with cold water, and bring to a simmer.
Boil for 8–10 minutes, then transfer immediately to icy cold water.
Peel and chop once cool.
Step 3 – Cook the Bacon
Fry the streaky bacon until crispy, either in a frying pan or on a baking tray in a 200°C oven for 10–12 minutes.
Chop into bite-size pieces once cooled.
Step 4 – Prepare the Dressing
In a bowl, whisk together:
- Mayonnaise
- Sour cream
- Dijon mustard
- White vinegar or lemon juice
- Sugar (optional)
- Salt & pepper
Taste and adjust seasoning – add more mustard for tang, vinegar for acidity, or mayonnaise for creaminess.
Step 5 – Combine the Ingredients
In a large bowl, add:
- Cooked potatoes
- Chopped eggs
- Crispy bacon
- Celery
- Spring onion
- Parsley
Pour over the dressing and gently fold everything together.
Take care not to crush the potatoes completely – a few broken edges are fine and actually help absorb dressing.
