Chunky Potato Salad with Bacon

Take this to your next family BBQ and watch it become the star attraction. Well... except for the sirloins... and the burgers... and the snags... But hey, it's a salad for fuck's sake.

Ingredients

• 3 rashers bacon or hot smoked trout
• 700g red potatoes, unpeeled, 2cm diced
• Salt, to taste
• 250g (1 cup) mayonnaise
• Half lemon, juiced
• 1 tblspn dijon mustard
• 1 tspn smoked paprika, or;
• (Optional) Dust of the Grand Wazoo (Recipe HERE)
• 125g (half cup) red onion, finely chopped
• 2 hard-boiled eggs, coarsely chopped
• Freshly ground black pepper, to taste
• 50g (1/3 cup) dill pickle, coarsely chopped
• 2 tablespoons chives, finely chopped, plus more for garnish

Method

1. Fine dice bacon and lightly fry. Set aside to cool. If using trout, skin and fillet then break up into small pieces and set aside.
2. Bring potatoes to boil in a large pot on high heat.
3. Once boiling, add salt. Reduce heat. Let slow boil for 10mins or until JUST soft throughout.
4. In a bowl, whisk together mayonnaise, lemon juice, dijon mustard and paprika. Add salt and pepper to taste (for an extra flavour boost, season with Wazoo instead (Recipe HERE).
5. Set aside potatoes in a separate larger bowl. Add onion, eggs, pickle and chives.
6. Pour sauce over the potato mixture and carefully toss. Add more chopped chives for garnish.