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Potato Salad With Rosmary and Capers

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“A five star dish better than mums potato salad! Mix it up a little from the usual wont regret it! Best served the next day”
READY IN:
30mins
SERVES:
4-6
YIELD:
4-6 serves
UNITS:
US

Ingredients Nutrition

  • 800 g potatoes
  • 125 g shortcut bacon, cut into strips
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 (4 ounce) jar capers, rinsed
  • 12 small red onion, finely chopped
  • 1 cup garlic mayonnaise (good quality)

Directions

  1. Peel potatoes and cut into 1.5cm dice. Cook diced potatoes in a large saucepan of boiling water until just tender (do not overcook), and drain.
  2. Panfry bacon until crisp. Transfer warm diced potato and bacon to a large bowl, stir in rosemary, capers, onion and mayonaise.
  3. Mix until all ingrediants are combined. Serve salad either warm or cold.

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