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Creamy Potato Salad

Dee's Home Kitchen


  • 1 kg potatoes peeled and cubed (1cm)
  • 1 tsp salt (plus extra, to taste)
  • 200 g bacon finely diced
  • 3 tbsp olive oil
  • 1/4 cup mayonnaise
  • large bunch parsley
  • 2 tbsp lemon juice
  • 1 tbsp baby capers
  • pepper to taste


  • Bring a large pot of water to boil.
  • Add 1 tsp of salt to water and also the potatoes. Cook for approximately 15 minutes until potatoes are tender (they should be soft, put not fall apart completely).
  • Drain potatoes and let cool.
  • Place 1 tbsp olive oil and the bacon in a small frypan. Turn on heat and cook bacon until brown and crispy. Drain on paper towel.
  • In a large bowl, add mayonnaise, 2 tbsp olive oil, lemon juice, parsley and baby capers.
  • Add potatoes and bacon to mayonnaise mixture and stir to combine.
  • Season with salt and pepper, to taste.


Note: Any variety of mayonnaise will do, but I usually use Kewpie.