Sort ingredients
csew004
QR Code
Listen
Pdf
Cook the potatoes – Bring a large pot of salted water to the boil. Add the potatoes and cook for 18–20 minutes, or until fork-tender. Drain and allow to cool slightly.
Once cool, use a butter knife to peel the skin from the potatoes (the skin can also be left on if desired). Cut the potatoes in half.
Alternatively, you can cook the potatoes in the microwave. Place half the potatoes in a large microwave-safe container with a lid. Add 60 ml (¼ cup) of water. With one side of the lid ajar, microwave the potatoes for 12–14 minutes, or until the potatoes are soft enough to pierce with a fork. Repeat this process with the remaining potatoes.
Make the dressing – In a medium bowl, whisk together all the dressing ingredients until smooth.
Assemble the salad – In a large mixing bowl, combine the cooked potatoes, bacon, eggs, cheddar and spring onion. Pour the dressing over the top and toss gently to coat.
Serve – Transfer to a serving dish and garnish with extra spring onion, if using. Serve immediately.