Ingredients About 4 very large potatoes
2 rashers short cut bacon, chopped
1 - 2 hard boiled eggs, chopped
2 stalks celery, sliced
1 spring onion, sliced
2 tbsp egg mayonnaise
1 - 2 tbsp pesto or you could use a bought one
2 tsp Dijon mustard
1 tsp capers
1 pickled cucumber or similar, sliced
Cook the whole potatoes for about 15 minutes, depending on their size. Do not overcook or they will be soggy when sliced.
While they are cooking, cook the bacon and I did this in the microwave for about 3 minutes.
Drain water, and slice the potatoes to your liking.
While still hot, add the mayonnaise.
Add all the other ingredients carefully, mixing slightly after each addition.
Add some pepper, and serve.
This potato salad is slightly better the next day when all the flavours have soaked through, so you can make it ahead of time.
I served it with my spinach and feta stuffed chicken rolls, however I had enough left over to have it also for lunch for a few days.