Potato salad

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put potatoes and 2 teaspoon salt in a large pot of cold water. Turn the stove on. Once the water is simmering, cook for 4 minutes or until the potatoes are JUST cooked (still bit firm in the middle) – they will keep cooking with residual heat. Drain immediately (gently!).

Step 2

Carefully transfer potatoes into a large bowl and pour over French Dressing. Gently toss to coat then set aside for 2 hours so potatoes absorb the dressing and cool (less fragile).

Step 3

Mix ingredients in a bowl until combined. Add creamy dressing, celery, cucumber, onion, and most of the bacon. Toss gently to combine.

Step 4

Serve garnished with remaining bacon. If time permits, I recommend setting aside for a few hours, or even better, overnight, to give the flavours a chance to meld. But still amazing served straight away! Always serve at room temperature, not fridge cold.