Made fresh in the Riverina
Potato Salad with Olives by Norie Mori
Bum Hummers

Potato salad with Olives

Serves 4

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

  1. 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. 

  2. 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. 

  3. Meanwhile, boil eggs from water and cook for about 6-7minutes. Transfer eggs to ice water and let cool. Drain, peel, and roughly chopped.

  4. Cook bacon in a frying pan over medium heat until crispy. Transfer bacon to paper towels to drain and cool. Tear into pieces. 

  5. 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.

BROWSE THE INGREDIENTS

Pickled Onions
BUM HUMMERS

Pickled Onions

Organic Black Olives
AURELIO

Organic Fennel & Lemon Black Olives

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