INGREDIENTS
6 medium potatoes, peeled, cut into bite pieces
1Tbsp salt
4 large eggs
4 slices bacon
1C mayonnaise
1/2C sour cream
2 Tbsp chopped dill
1C Bum Hummer pickled onion, chopped finely
2 Tbsp Bum Hummer pickled onion pickling liquid
1 Tbsp Spiral Dijon mustard
1 Tbsp black pepper
1C cherry tomatoes, cut in halves
1/2C halved Aurelio organic fennel & lemon black olives, removed stones and chopped
1/2C toasted cashew or almond, roughly chopped
1Tbsp chopped parsley
METHOD
To make dressing, in a medium bowl, whisk mayonnaise, sour cream, dill, Bum Hummer pickled onion, pickled onion pickling liquid, Spiral Dijon mustard, pepper, and 1/2 tsp salt. Set aside.
Place potatoes in a large pot and pour in cold water to cover. Add salt and bring to a boil. Reduce heat and simmer until potatoes are just tender, about 8-10 minutes. Drain well and put them back to the pot and stir to evaporate water with low heat, remove it from the heat , roughly mush 1/3 of potato in it and dress with half of the dressing while they are warm to soak up the dressing.
Meanwhile, boil eggs from water and cook for about 6-7minutes. Transfer eggs to ice water and let cool. Drain, peel, and roughly chopped.
Cook bacon in a frying pan over medium heat until crispy. Transfer bacon to paper towels to drain and cool. Tear into pieces.
Add eggs, tomatoes, Aurelio organic fennel & lemon black olives, half of bacon and cashew or almond to dressed potatoes and pour the remaining dressing and fold gently until combined and completely coated. Transfer salad to a serving plate and sprinkle remaining bacon and parsley.
