Prep time 20 minutes

Cook time 20 minutes

Serves 4-6


2 x 500g bags microwave/simply steam baby white potatoes (see tip)

200g Australian rindless streaky bacon rashers

1 ½ tablespoons maple syrup

½ teaspoon chipotle seasoning

¼ cup mayonnaise

¼ cup sour cream

1 tablespoon lemon juice

1 teaspoon Dijon mustard

3 green onions (shallots), trimmed and thinly sliced

3 hard-boiled eggs, peeled and roughly chopped



  1. Cook potatoes in the microwave following packet directions. Stand for 1 minute then transfer to a colander, rinse with cold water and set aside to cool.
  2. While potatoes are cooling, preheat a grill on medium-high. Place bacon in a single layer on a rack on a grill tray or large baking tray lined with foil.  Combine maple syrup and chipotle seasoning in a small bowl.  Brush bacon on both sides with mixture.  Grill bacon for 2-3 minutes on each side until crisp and golden.  Set aside to cool.
  3. Cut cooled potatoes into 3cm pieces and place into a large bowl. Add two thirds of the green onions.
  4. Place mayonnaise, sour cream, lemon juice and mustard in a bowl. Season with salt and pepper to taste.  Mix until well combined.  Add mayonnaise mixture to potatoes.  Toss to evenly coat.
  5. Rough chop half of the bacon and add to potato mixture. Add eggs and gently stir to combine.
  6. Spoon potato salad into a serving bowl. Top with shards of remaining bacon.  Sprinkle with remaining green onions and serve.



Packets of microwave baby white potatoes are available in the produce section in most supermarkets.  If preferred, instead of using these convenient potatoes, boil 1kg small new (chat) potatoes in a large saucepan of salted boiling water for 12-15 minutes until tender.  Drain and refresh in cold water.


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