ADVERTISEMENT
Cook the potatoes: Boil the potatoes in salted water for about 20 minutes until tender. Drain, let cool, then cut into bite-sized chunks.
Boil the eggs: Cook the eggs in boiling water for 10 minutes, rinse with cold water, peel, and chop.
Fry the bacon: In a hot pan, fry the diced bacon for 3–4 minutes until crispy. Drain on paper towels.
Make the dressing: In a large salad bowl, mix the mayonnaise, mustard, and cider vinegar until smooth.
Combine the ingredients: Add the potatoes, eggs, bacon, finely sliced onion, and pickles. Season with salt and pepper.
Finish and chill: Toss everything gently, top with fresh parsley, and refrigerate for at least 30 minutes before serving.
Serving and storage tips:
ADVERTISEMENT
