Dairy Free Potato Salad
Ingredients (Serves 6)
2 medium sweet potatoes
6 small-medium white washed potatoes
4 rashers of nitrate free bacon, diced into 1cm pieces
4 spring onions, sliced finely
1 cup spinach, chopped
Sea salt, to taste
½ cup mayo, see below
1 whole egg
1 ½ tsp dijon mustard
2 tsp lemon juice
1 tsp apple cider vinegar
Pinch sea salt
¾ cup macadamia or avocado oil
1. To make the mayo, in a tall jar/container (similar to the one that comes with a stick blender) add the
whole egg, mustard, lemon juice, vinegar, sea salt and then add the oil last. The ingredients will settle
with the oil separating to be on top. To mix, place the stick blender to the bottom of the jar where the
egg is and blend for about 20-30 seconds until the egg begins to thicken, slowly lift the stick blender to the surface of the jar and then up and down the jar slowly to combine the ingredients.
2. Preheat an oven to 190C and line a tray with baking paper. Toss the potatoes with plenty of olive oil
and season with salt, cook for 40 minutes until potatoes are tender. You may also boil the potatoes, it is up to you.
3. Cook the bacon in a frying pan until crispy.
4. Assemble the salad by combining the cooked and cooled potatoes in a bowl with the bacon, sliced
spring onion, chopped spinach and mayo.
5. Mix until combined well.