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my ultimate potato salad with garlic aioli, maple bacon, kale and hemp seeds 

Unna Burch_-5.jpg

This recipe is in collaboration with Wilcox Perlas new season potatoes



Potato salad is a weakness of mine and this recipe is one I have been perfecting for many years! This is my go-to whenever I’m feeling like something cosy and comforting.

This recipe has a homemade aioli, but I have also included my easy dressing recipe option below - choose the one you have time for, they are both great! I also like to add something green to my potato salad. Kale is good, so is baby spinach, blanched green beans or broccoli, but if that's potato salad sacrilege to you, just leave that part out. But you really don't want to skimp on the maple bacon though, it makes the dish next level and adds that salty/sweet element. I find Wilcox Perlas are the best potatoes for this dish as they not only have such a great flavour but they also hold together so well when boiled, making them perfect for a salad.

Serves | 6 as a side dish 
Time | 30 minutes preparation | 15 minutes cooking 

For the potato salad

1.5kg box of Wilcox Perlas potatoes
250g free-range streaky bacon
2 tablespoons maple syrup 
2 large handfuls of kale (or greens of your choice) 
3 spring onions, finely sliced
1 tablespoon hemp hearts 
Flaky sea salt (I used smoked salt) + pepper 


For the aioli 
1/2 garlic clove, crushed
4 free-range egg yolks 
1 tablespoon lemon juice 
1 tablespoon rice wine or white wine vinegar 
1 heaped teaspoon Dijon mustard 
Flaky sea salt 
1 cup canola oil 

Pre-heat oven to 200°C to fan bake and put a large pot of water onto boil for the potatoes. Rinse the potatoes, then cut them into bite-size pieces and set them aside while the water is coming up to heat. 

For the aioli - in a food processor add the crushed garlic, egg yolks, lemon juice, vinegar, mustard and a pinch of salt and pepper, then pulse to combine (you can also do this step by hand with a whisk if you prefer, it will just take longer to make). With the motor running, SLOWLY pour in the oil. If you add it too quickly it won’t get thick and creamy. Once you have added the oil, taste and check to season. If it's too thick, you can add 1 tablespoon of water and wiz again. Set aside for now. 

When the water is at a rapid boil, season with salt generously and add the potatoes. Cook for 10-13 minutes or until a knife can be pierced through the centres with ease. Drain and set aside. 

Line a tray with baking paper and lay out the bacon in a single layer then drizzle over the maple syrup. Cook for around 5-7 minutes or until crispy. Remove from the tray and cut into bite-size pieces and set aside. 


Remove any of the tough stems from the kale, wash well and then massage / rub the leaves together to soften them. Slice the spring onions and add these (save a few for garnish!) and the kale to a large mixing bowl with the potatoes, 3/4 of the aioli with a generous seasoning of flakey sea salt and pepper. Mix well, then add the remaining aioli if you need it / want it, and fold in the maple bacon. Check the seasoning, then transfer to a serving bowl then garnish with remaining spring onions and the hemp seeds over top! 


NOTE: Here is the recipe hack for my easy dressing option. In a large jar add 3/4 cup store brought mayo (I use BestFoods light), 1-2 tablespoons of pickle juice (yes, the vinegary liquid from a jar of pickles - or just use a mellow vinegar like rice vinegar), 1 teaspoon Dijon mustard, salt + pepper and shake well to combine. If it is a little thick, you can use milk to thin it! 

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