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Rich and Creamy Potato Salad with Pickles and Bacon

Creamy Sour Cream Dressing Recipe

6

Serves

20 mins

Prep Time

20 mins

Cook Time

Kelly Gibney

Recipe author

Kelly Gibney

A creamy sour cream dressing and zingy pieces of pickle make this the perfect salad for your summer shared table. Allow at least 4 hours for the flavours to develop in the fridge before serving.

A creamy sour cream dressing and zingy pieces of pickle make this the perfect salad for your summer shared table. Allow at least 4 hours for the flavours to develop in the fridge before serving.

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Family Favourites,

Ingredients

Potato Salad

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1 kg new potatoes

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80g streaky bacon

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3 spears McClure’s Garlic & Dill Pickle Spears

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2 eggs

hard boiled, roughly chopped into small pieces

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1 spring onion

very thinly sliced

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handful fresh dill

roughly chopped or 1 teaspoon dried dill tips

Dressing

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½ cup mayonnaise

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125g sour cream

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2 tablespoons brine

from McClure’s Garlic and Dill Pickle Spears

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½ teaspoon wholegrain mustard

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salt

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black pepper

Method

For the Potato Salad

1

Place the potatoes in a large pot of salted water and bring to a boil. Simmer until tender.

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Start Timer

2

Drain and leave to cool completely.

3

Cut bacon into small pieces and fry until crispy. Set aside to cool.

4

Whisk together the dressing ingredients until smooth. Taste and season as desired.

5

Cut the cooled potatoes in half and toss with the dressing, bacon, pickles, eggs, spring onion and dill. Season generously with cracked black pepper and a little salt as needed.

6

Place in the fridge until needed. It is ideal to make the salad at least 4 hours ahead of time.

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