Nanna's Potato Salad

Having German grandparents who were born and raised on dairy farms, I was bound to have a diet full of butter and cream. (That’s one good way to lose a gall bladder, thank you very much Nanna!) But her potato salad recipe is one of those that’s good enough to eat on it’s own and it brings back so many lovely memories for me. Mum always makes it. My sisters always make it like this and so do I. It’s really the only way I do it, other than to have warm potatoes with a mustard/sour cream dressing. Depends on what I’m serving it with. For barbecues and summer dining, this is the recipe I go with all the time.

Nanna’s Potato Salad

• 3-4 potatoes, boiled with or without skin on, chopped into bite sized pieces (NB I prefer to keep the potatoes whole when being boiled)
• 2-3 bacon rashers, lightly browned
• 1-2 hard boiled eggs, chopped (I omitted them this time as I ran out of time)
• 2 green onions, finely diced
• 1/2 tsp dried dill
• 150ml thickened cream (or enough cream to completely coat each ingredient)

1. Combined all ingredients and refrigerate until required.