Thursday, 17 November 2011

Potato egg and Bacon Salad

Serves 4-6 as a side dish.

550g small potatoes, washed 
120g (about 4 pieces) short-cut bacon, finely diced
3 large eggs, hard-boiled and peeled (we use eggs with a minimum weight of 59g)
2-3 green onions (green shallots), finely chopped
188g (3/4 cup) good quality mayonnaise
Scant 1/2 teaspoon salt, or to taste

Place unpeeled potatoes in a large saucepan. Add enough water to cover potatoes. Cover saucepan and bring to the boil. Reduce heat to a medium boil and cook until potatoes are just tender (you should be able to pierce the potatoes with a knife and meet no resistance). Drain potatoes and cool to room temperature. ©

In a small frying pan or saucepan, fry bacon over medium heat until cooked and lightly browned. Set aside to cool.

Remove skin from potatoes, if desired. Chop potatoes into bite sized pieces. Chop eggs.

Place all ingredients in a large bowl and stir gently to combine. If you like, you can reserve some of the bacon or green onions to sprinkle over the salad before serving.

The salad can be served immediately, or refrigerated until cold. Store in a covered container in the refrigerator.

How to hard-boil eggs

Place eggs in a small saucepan and cover with cold water. Cover saucepan and bring to the boil. Reduce heat to a simmer and cook for 8 minutes. Remove from heat, drain eggs and cover with cold water to stop further cooking of the eggs.

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