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Creamy Potato Salad






– 1 bag of pink potatoes

– 2 x tablespoons of wholegrain mustard

– 4 rashers of bacon finely chopped

– 1 large  red onion

– 1 cup of cream

– 1/2 cup of sour cream




– Chop potatoes into small pieces leaving the skin on and place into a saucepan, boiling until they soften, but don’t cook them fully! Leave them a little bit firm.

– Strain potatoes and place in a bowl mixing cream, cour cream, wholegrain mustard and onion and mix thoroughly.

– Fry bacon rashers on a pan until crispy. Add to the potato salad and mix through.

– The creamy potato salad is ready to serve!

Leisa Skerman is a Brisbane Naturopath who enjoys sharing her knowledge and passion for naturopathy with her readers and clients. If you enjoyed this post, please leave a comment, or share it with your friends on your favourite social media using the buttons above.