Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins
Best Season: Summer



  1. Chop the potatoes into quarters
  2. Boil in salted water for 20 minutes or until tender
  3. Boil the egg for 10 minutes then peel and chop into pieces
  4. Fry the bacon pieces until crispy
  5. Mix together the mayonnaise, olive oil and mustard
  6. Stir through the potatoes, bacon and egg
  7. Top with the chives and chilli flakes
Keywords: gluten free lunch ideas, potato salad recipe, dairy free potato salad recipe
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