Maple Bacon Potato Salad
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
Smooth, creamy, and loaded with irresistible flavour, this potato salad is the kind of side dish that quickly becomes the main event.
Ingredients
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1kg baby potatoes, scrubbed and halved
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3 hard-boiled eggs, chopped
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200g cooked streaky bacon, chopped
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½ cup gherkins
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150g mayonnaise or aioli
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100g sour cream
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3 tsp Baple Macon
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Man Grind Flakes, to taste
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Freshly cracked black pepper
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Chopped chives or parsley
Directions
Boil the potatoes in salted water, using Man Grind to season, until just tender, about 15 minutes. Drain and let them cool slightly.
In a large bowl, mix the mayonnaise, sour cream, Baple Macon seasoning, Man Grind Flakes, and cracked black pepper to make the dressing. Taste and adjust the seasoning. You want it creamy, smoky, and just sweet enough.
Add the boiled potatoes, chopped eggs, cooked bacon, and pickles to the dressing. Gently toss until everything is coated, being careful not to mash the potatoes. You want nice, chunky pieces.
Chill for at least 30 minutes to let the flavours mingle.
Serve cold or at room temperature, sprinkled with chopped chives or parsley if desired. Add extra Baple Macon seasoning on top for the boldest hit.
