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Textured 'breakfast' Potato Salad

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“A lovely potato salad with the addition of bacon, eggs, pickles and scallions mixed with a tangy, creamy dill dressing. Best served warm.”
READY IN:
35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the potatoes in salted water until soft, then drain and return to the heat to dry out. It is important that the potatoes are thoroughly cooked.
  2. Combine the potatoes with the crumbled crispy bacon, the diced pickles, eggs and scallions. Season.
  3. Combine the remaining ingredients to make the dressing.
  4. Fold enough of the dressing into the salad to make it creamy.
  5. Try to fold everything together while the potatoes are still warm, and allow the potatoes to break down a little in the mixing.
  6. Serve.

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