Creamy Potato Salad
Dee's Home Kitchen
peeled and cubed (1cm)
(plus extra, 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.