- 8 x Medium potatoes (BP1 Cultivar if you can find them)
- 3 x Boiled eggs
- 250 g Diced bacon
- 1 x table spoon Coconut oil.
- 1-1.5 x Cups Nola Ultra Creamy Mayonnaise (Need to judge how much)
- Dash of Milk
- Dash Colmans Mustard powder
- Fresh Parsley for garnishing
- Salt and Pepper to taste
Boil the potatoes until soft then remove and allow to cool down.
De-skin the potatoes and cut into chunks and add to your salad bowl.
In the mean time boil the eggs until they are just hard in the middle.
Allow to cool down then clean the shells off and cut into slices.
Cook the bacon bits in the oil in a pan until slightly crispy.
Add the bacon bits (and the little bit of sauce in the pan) and eggs.
Put the mayonnaise in a separate bowl.
Add a little bit of milk just to make the mayonnaise a little smoother. (Too much will make it too runny)
Add the mustard, salt and pepper to taste and mix in.
Add the mayonnaise to the mix (You need to make a call how much as it depends on the number of potatoes)
Stir the bowl to get the mayonnaise, bacon and eggs to spread evenly.
Garnish with fresh parsley or dry if you do not have fresh.