Egg & Bacon Potato Salad
Easy to do - but there is a bit of prep work.
Steam the potatoes until they are tender, and then cut each in half with a sharp knife (don't crush).
Cut bacon into thick lardons, then heat some oil in a pan and cook the bacon until lightly crisp. Remove to paper towel, and set aside.
Peel eggs and cut into quarters, then set aside to cool.
Place cooled potatoes in a bowl with the onion, bacon, parsley, and all but 4 of the egg quarters. Drizzle over the vinegar, mustard and olive oil, and then very gently toss to combine everything.
Dish up the salad in your serving bowl and then place the last egg quarters on top to garnish.
Serves six or more as a side dish.
700g kipfler potatoes
½ small spanish onion chopped
2 tbs red wine vinegar
1 tsp dijon mustard
4 eggs hard boiled
½ cup olive oil
400g speck or unsliced bacon
2 cloves garlic chopped fine
½ cup chopped parsley firmly packed
INGREDIENTS:
I LIKE THE BABY KIPFLERS FOR THIS SALAD, BUT YOU COULD USE BABY WASHED POTATOES, ALTHOUGH YOU MAY HAVE TO QUARTER THEM INSTEAD OF HALVING. CAREFUL WITH THE VINEGAR - I TEND TO TASTE BETWEEN THE TWO TABLESPOONS. IT'S ESSENTIAL TO THE FLAVOUR, BUT TOO MUCH KILLS IT.
YOU COULD ALSO USE NORMAL SLICED BACON - BUT I HAVE BECOME ADDICTED TO SLICING MY OWN.
“POTATO SALAD WITHOUT MAYONNAISE? ...... WHO WOULD HAVE THOUGHT”
