Potato Salad

This potato salad is a hearty meal on its own.  Full of protein from the eggs and bacon and pure deliciousness with our secret dressing ingredients. Usually, a potato salad uses boiled potatoes but roasting your potatoes makes this dish one even better.  You can roast your potatoes and bacon in the oven at the same time allowing you to get on with boiling your eggs and making the dressing.


  • 1kg Nicola Potatoes, halved or quartered depending on their size
  • Olive oil and salt
  • 4 eggs, soft boiled
  • 330g Smokey Bacon
  • 3 green shallots, thinly sliced
  • 1/2 cup mayonnaise
  • 2-3 tbsp dill pickles (We love the Westmont pickles)
  • Half a lemon


  • Pre-heat oven to 180 degrees
  • Chop potatoes to size and place into roasting dish
  • Sprinkle olive oil and salt over potatoes and mix to coat potatoes in olive oil
  • Roast for 35-40 minutes until cooked and crunchy
  • Boil your eggs either in a pot of boiling water or in your Thermomix if you have one.  Once boiled, place in a bowl of cold water to stop them cooking and to cool down before peeling and cutting in half
  • Place your bacon on a baking tray and add to oven.  Cook for 10 minutes and then flip and cook for a further 5 minutes.
  • Remove bacon and allow to cool before slicing into bite size pieces
  • To make your dressing, combine mayonnaise with chopped dill pickles and juice from half a lemon.  Mix thoroughly.
  • Add your bacon and potatoes to a large serving bowl.
  • Gently mix through your dressing to coat the potatoes and bacon.
  • Add your eggs to the top of the bowl and sprinkle with shallots
  • Serve and enjoy!
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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