Potato Salad

My famous potato salad. Word of warning, this is definitely not diet food! The creamy mayonnaise and velvety potatoes feels so smooth in your mouth while the bacon adds a 'crunch' to the dish. This is a guaranteed hit at any barbecue!

Ingredients (serves 2)

4 medium potatoes, peeled and quartered

3 medium eggs

4 Tbs Praise mayonnaise

2 rashes of bacon without rind, cut into 1cm strips

125g can of corn kernels

2 spring onions, finally chopped

Method

1. Place the potatoes and eggs in a pot of water (place eggs on top of potatoes to avoid breakage). Bring to the boil and cook for round 15 minutes or until the potatoes are soft but not soggy.
2. Drain the potatoes and eggs. Leave to cool before handling.
3. In the meantime, cook the bacon in a small non-stick frying pan. The fat from the bacon will release it's own oils. How long you cook the bacon, depends on how brown and crispy you like it.
4. One minute before you think your bacon will be ready, put half the spring onions into the frying pan. This will release a fragrant smell that infuses with the bacon and add extra depth to your dish.
5. Once the potatoes and eggs are cool enough to touch, cut the potatoes roughly into 2cm cubes. Place in a large bowl.
6. Peel the egg shells and slice the eggs 5 times length wise then the same in the opposite direction. Place into the same bowl as the potatoes.
7. Add the mayo, bacon and sweet corn into the bowl, leaving a small handful of sweet corn and bacon for garnishing. Mix through thoroughly. Add more mayonnaise if you feel it is too 'dry'.
8. Spoon the entire mixture into a serving dish.
9. Garnish with the rest of the sweet corn, bacon and spring onions.

This dish can be eaten straight away or refrigerated to be eaten later in the same day. Enjoy!!!