Potato Salad

My favourite salad for barbecues, this recipe should serve 6 people. If you can't get chat potatoes, look for larger waxy potatoes and cut them into bite sized chunks. You may choose to peel the potatoes if they are a little old.


  • 1.5kg chat potatoes
  • 4 eggs
  • 200g bacon rashers, trimmed, cut into thin strips
  • 2/3 cup (170g) whole egg mayonnaise
  • 1/2 lemon, juiced
  • 1/3 cup chopped fresh parsley
  • Salt & freshly ground pepper
  • 1 spring onion, finely chopped
  • 1 carrot, coursely grated


  1. Clean the potatoes if necessary - they probably only need a rinse
  2. put the potatoes in a large saucepan and cover with plenty of cold water.
  3. bring to the boil and continue boiling for 10-15 minutes or until tender.
  4. drain in a colandar and set aside to cool
  5. prick the eggs on the broad end and place them in a small saucepan
  6. cover with cold water and bring to the boil
  7. reduce heat to medium and boil for 4 minutes
  8. immerse in cold water and leave to cool for a couple of minutes - you must be able to handle them
  9. peel eggs and set aside to cool
  10. heat a non-stick frying pan over a medium heat.
  11. add the bacon and cook, stirring for 7-8 minutes or until golden
  12. drain well on paper towel
  13. blend the mayonnaise, lemon juice, parsley, salt and pepper together
  14. cut the potatoes into halves or quarters
  15. chop the eggs
  16. place the potatoes, bacon, spring onions and dressing in a bowl
  17. toss gently to combine
  18. add the egg and gently toss to combine
  19. arrange the grated carrot around the edge of the bowl to decorate
  20. cover and refrigerate until required.