This is a Latvian-style potato salad. Don’t be put off by the word “salad” – there’s not a lot that’s healthy in this one! Many Latvian potato salads also include chopped pickles and pickled herring, but I prefer to leave these out.
Comes together quickly once the ingredients are ready, but tastes better once it’s sat in the fridge overnight.
1kg baby potatoes (I use the 500g microwavable bags), cooked whole, then cut into halves or quarters depending on the size
250g bacon, diced
2 small-medium onions
4 hard boiled eggs, each cut into 12
2 spring onions, chopped
1 cup mayonnaise
½ cup tangy coleslaw dressing
¼ cup sweetened condensed milk
1 TB Dijon mustard
1 ½ TB apple cider vinegar
dill (more than you think you’ll need)
1 – Fry the bacon and onion in a pan with the melted butter. Season with cracked pepper.
2 – Combine all dressing ingredients in a jug.
3 – Place all salad ingredients into a large bowl.
4 – Pour dressing over salad ingredients and mix well. Cover with Glad Wrap and refrigerate overnight.