Potato Salad with Broccoli & Aioli

Place potatoes in a large pot of salted cold water. Bring to a boil and cook for 12-15 minutes until just tender. Drain and set aside to cool.

While potatoes cook, bring a separate pot of salted water to a boil. Add eggs and cook for 10 minutes for hard boiled. Transfer to a bowl of iced water, then peel and quarter.

Blanch the broccoli florets in boiling water for 2 minutes until bright green and just tender. Drain and refresh under cold water.

Heat olive oil in a frying pan over medium-high heat. Add mushrooms and cook for 5-6 minutes until golden. Season with salt and pepper and set aside to cool.

Make the aioli by combining the minced garlic, mayonnaise, lemon juice and olive oil in a bowl. Season with salt and stir well. Add a splash more lemon juice to taste.

If using bacon, cook rashers in a frying pan until crispy. Drain on paper towel and crumble or chop.

In a large bowl, combine the cooled potatoes, broccoli, mushrooms, and red onion. Add the aioli and toss gently to coat. Top with the quartered eggs and bacon (if using). Season with salt and pepper and serve.