INGREADIENT

• 1 1/2 kg potatoes cubed peeled
• 2 garlic cloves crushed
• 200 g short-cut bacon rashers
• 4 extra-large egg chopped hard-boiled
• 3/4 cup red capsicum finely chopped optional
• 1/4 cup maple syrup
• 1 red onion finely chopped
• 4 spring onions finely chopped
• 1 1/2 cups whole-egg mayonnaise
• 1/2 tsp garlic crushed fresh
• 2 tbs fresh lemon juice
• 1 1/2 tbs Dijon mustard
• 1 pinch salt and pepper *to taste

Direction

1. Potato salad: Place potatoes and garlic in a large saucepan, cover with cold water and bring to the boil.
2. Boil until the potatoes are tender, but not mushy. Drain and set aside in a large bowl to cool.
3. Heat a fan-forced oven to 160C. Place bacon onto baking tray, sprayed with oil and lined with baking paper.
4. Pour maple syrup over bacon and bake for 12-15 minutes until golden and sticky.
5. Remove from oven and chop as desired, roughly or finely.
6. Boil eggs for 8-10 minutes, cool, peel and chop.
7. Add red onion, capsicum and spring onions to the potatoes and mix well once cooled.
8. Add bacon and eggs to mixture and gently mix well.
9. Salad dressing: Combine all ingredients into a medium bowl and whisk well.
10. Taste and add salt, pepper and water if needed.
11. Pour over potato mixture and mix well.