Potato, Egg & Bacon Salad

How to make a Potato, Egg and Bacon Salad.

INGREDIENTS: Serves 6

  • 1 kg small waxy potatoes, scrubbed
  • 6 eggs
  • 6 rashers streaky bacon
  • sea salt
  • freshly ground pepper

For the Pesto:

  • 0.5 cup roasted almonds, roughly chopped
  • small handful each of flat-leaf parsley and rocket
  • 1 clove garlic, crushed
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup olive oil
  • 1 tsp squeeze of lemon juice

INSTRUCTIONS:

To make the Pesto:

  • Put the almonds, herbs, garlic and Parmesan in a food processor and roughly chop.
  • Add the oil and lemon juice and pulse to make a coarse paste.
  • Season with a little salt and pepper and tip into a large bowl.

To make the Salad:

  1. Cook the potatoes in boiling salted water until tender but not falling apart.
  2. Drain well.
  3. When cool enough to handle peel if desired and cut into large pieces.
  4. Combine with the pesto mix.
  5. Place the eggs in a saucepan of cold water and bring to the boil.
  6. Cook for 4 minutes.
  7. Drain and cool under cold running water then carefully peel.
  8. Cook the bacon in a hot sauté pan until crispy.
  9. Drain on kitchen towels.

To Serve:

  1. Put the potatoes on a large serving platter.
  2. Break the eggs in half and place over the top.
  3. Scrape out any dressing left in the bowl and spoon over the eggs.
  4. Crumble over the bacon.
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