Kipfler Potato Salad

Kipfler Potato Salad

Serves 6 as side dish


  • 750g kipfler potatoes
  • 150g bacon, chopped
  • ½ cup (125g) S&W Whole Egg Mayonnaise
  • 1 tablespoon white wine vinegar
  • 3 teaspoons Temeraire Dijon mustard
  • Salt & ground black pepper
  • ½ cup shallots, sliced
  • ¼ cup mint leaves
  • 3 boiled eggs, cut in quarters


  • Boil scrubbed potatoes for 10-12 minutes or until tender. Cool, then cut into quarters. Cook bacon in a frypan, stirring frequently, until crisp. Drain on kitchen paper.
  • Dijon Dressing. In a bowl, slowly beat
    S&W Whole Egg Mayonnaise and vinegar together with a spoon. Then stir in mustard, salt and pepper.
  • Salad. Combine potatoes, bacon, shallots, torn mint leaves and eggs in a bowl. Add dressing & gently toss to coat. Garnish with mint leaves.

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