Deluxe Egg & Potato Honey Mustard Salad


  • 1.2 kg SpudLite potatoes
  • 3x free range eggs
  • 3x rashers of middle bacon, fat trimmed and diced
  • ½ cup sliced red onion
  • ⅓ cup sliced spring onions
  • Salt and pepper to taste




Boil the potatoes, skin on, in salted water until soft and drain.

Cut the potatoes into wedges, season with salt and pepper and allow to cool for 10 minutes.

In a separate pot, boil the eggs for 6-8 minutes or until hard boiled. Cut into quarters.
Fry the diced bacon until golden and crispy.

In a large mixing bowl, add the seasoned potato chunks, onion slices, boiled eggs (quartered) and ½ of the spring onions.
In a separate bowl, mix the Myanbah Farm Honey Mustard Dressing, Myanbah Farm Garlic Aioli, sour cream and pepper.

Mix until combined. Add the dressing to the potato mixture. Stir gently with a spatula.

Sprinkle the remaining spring onions on the top. Season with salt and pepper to taste.

The perfect accompaniment to roast chicken or as crowd pleasing side-dish at your next barbecue!

Serves 6-8 people as a side dish




Recipe provided by Our Home Transformations (Official Ambassadors for Myanbah Farm) @our_home_transformation_page is a 30something husband and wife duo from the foot of the Blue Mountains. 

A head teacher and tradesman by day, creative and passionate renovators by night. Now onto their 4th renovation project, their page chronicles their renovation journey, delicious recipes, home tips and all things in between!