Bacon and egg potato salad

This was good! Not just good, but goooood! Admittedly, your average potato salad doesn’t tend to set your world on fire. They are often just a kind of gloopy, mayonnaise carb-fest that doesn’t really have much taste at all. Fortunately, this isn’t one of said average salads. Its packed full of gorgeous flavour courtesy of the bacon and caramelised onions and the mustardy dressing gives it a surprising kick.

Ingredients

500g baby new potatoes, halved
1 small onion, thinly sliced
6 slices smoked streaky bacon, sliced
2 large hard-boiled eggs
2 tbsp red wine vinegar
1/2 cup mayonnaise
3 tbsp Dijon mustard
1 tbsp white sugar
Salt and freshly ground black pepper

Method

Heat a large pot of water and add the halved potatoes. Cook for 15-20 minutes until they can be pierced easily with a fork. In the large 5 minutes of cooking, carefully place the eggs into the boiling water and cook them alongside the potatoes (this saves on washing up :-)). After 20 minutes, drain the potatoes and transfer to a large mixing bowl to cool slightly. Run the eggs under cold water until cool then carefully peel off the shells and use a knife to roughly chop them up before adding in with the cooled potatoes.

Slice the bacon thinly and dry fry in a non-stick frying pan for 4-5 minutes until the bacon is crispy. Once crispy, remove the bacon from the frying pan and set aside. Add the sliced onion to the bacon fat and cook for 4-5 minutes until the onion is soft and caramelised. Once cooked, remove from the heat and leave to cool alongside the bacon.

To make the dressing, combine the red wine vinegar, mayonnaise, Dijon mustard and salt and pepper in a small jug or bowl before mixing together with a fork or hand whisk.

Add the cooled bacon and onion into the bowl with the potatoes and eggs, pour over the dressing then gently use a large spoon to toss everything together. This salad is delicious served still slightly warm but is equally gorgeous served cold the next day.

Serves 4 as a side or snack

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