American style Summer truffle Potato salad
Preparation: 10 minutes / Cooking: 15-20 minutes / Serves 6 / Gluten Free / Dairy Free
Step 1: Boil potatoes until soft, do not overcook.
Step 2: Boil the eggs for 8 minutes, run under cold water to cool. Once cooled shell the eggs and chop.
Step 3: Cook the bacon preferably crisped over hot embers, and roughly chop roughly.
Step 5: Once the potatoes are cooked, cool completely, in cold water drain well, dry on a piece of kitchen paper and add to mayonnaise mixture.
Step 6: Mix the egg through gently. Correct seasoning to how you like it and refrigerate until needed. Keep for no longer than 2 days.