Ultimate Potato Salad

Ultimate Potato Salad Photo: supplied

Ingredients

• 1 small red onion, finely chopped
• 8 cornichons (or any pickle) finely chopped, plus 2 tbsp pickling liquid
• finely grated zest and juice of 1 lemon
• 1kg small clean potatoes, halved
• 1 tbsp chicken salt
• 2 bay leaves
• 8 eggs
• 150g bacon, chopped
• 2 tbsp olive oil
• 1 cup (250g) of mayo
• 1 tbsp wholegrain mustard
• half bunch of dill, finely chopped with some sprigs reserved

Method

Place onion, cornichons, pickling liquid, lemon zest and juice in a bowl and let stand to pickle.

Meanwhile, place potatoes, chicken salt and bay leaves in a saucepan and cover with water. Bring to the boil over medium heat then cook for 10 minutes. Wash eggs then add to saucepan and cook for a further 10 minutes, or until potatoes are cooked through. Drain and transfer potatoes to a large bowl. Cool eggs under a cold tap, then peel and halve.

Place bacon and oil in a fry pan over medium-high heat and cook for 4-5 minutes or until golden and crisp. Combine potatoes, mayo, mustard, eggs and most of the cornichon mixture and dill. Carefully fold to combine then transfer to a serving bowl and top with remaining cornichon mixture, dill and bacon and serve.