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Potato Salad With A Nola Twist

Potato Salad With A Nola Twist

Potato Salad With A Nola Twist

500g baby potatoes
3 rashes bacon
¾ cup Nola mayonnaise
1 tbsp (15ml) Dijon mustard
3 hard-boiled eggs, peeled and chopped
2 gherkins, finely diced
2 tbsp (30ml) fresh parsley and/or chives, chopped
Salt and milled black pepper

  1. Boil the potatoes until they are tender. Drain the potatoes and set aside.

  2. Meanwhile, cook the bacon in a frying pan until golden and crispy. Transfer the bacon onto a paper towel-lined plate to drain and cool. Chop the bacon into bite-sized pieces.

  3. Place the Nola mayonnaise and mustard into a large mixing bowl and whisk to combine.

  4. Halve the warm baby potatoes and add to the mayonnaise mixture, mixing well to combine.

  5. Add the reserved bacon, eggs, gherkins and chopped herbs. Season with salt and milled black pepper.

  6. Serve warm or at room temperature, garnished with additional fresh herbs, if desired.

Cook’s note: add 2 diced jalapeno peppers, for a crunchy and fiery zing

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