Creamy Potato Salad with Bacon & Egg – A Perfect Holiday Side

Instructions

Step 1: Cook the Potatoes

1. Peel and cut potatoes into even-sized chunks to ensure uniform cooking.
2. Boil in salted water until just tender but still holding their shape, about 10–12 minutes.
3. Drain well and let them steam-dry in the colander — this helps them absorb flavor better later without becoming mushy.

Step 2: Prepare the Base

4. In a large serving bowl, add the mayonnaise, chopped boiled eggs, sliced spring onions, and cracked black pepper. Mix to combine.

Step 3: Cook the Bacon

5. In a skillet over medium heat, fry the bacon rashers until crispy and golden.
6. Drain on paper towels, then chop or crumble into bite-sized pieces and add to the bowl.
   

   Step 4: Assemble the Salad