Potato, Egg and Bacon Salad

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Potato, Egg and Bacon Salad
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New Potato, Soft Boiled Egg and Crispy Bacon Salad


Description

As featured in Dish magazine, Feb-March 2012. Photograph by Aaron McLean


Scale

Ingredients

  • 1 kilogram Jersey Benne or other small waxy potatoes, scrubbed
  • 6 eggs
  • 6 rashers streaky bacon
  • sea salt and freshly ground pepper
  • 1 tbsp Pesto or to taste (see below) NB you can also use ready made pesto mix available in the deli section of supermarkets

For the Pesto:

  • 1/2 cup roasted almonds, roughly chopped
  • Small handful each of flat-leaf parsley and rocket
  • 1 clove garlic, crushed
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup olive oil
  • 1 squeeze of lemon juice (approx 1 tsp)

Instructions

To make Pesto:

  1. Put the almonds, herbs, garlic and Parmesan in a food processor and roughly chop.
  2. Add the oil and lemon juice and pulse to make a coarse paste.
  3. 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. NB: The potatoes will absorb more flavour if dressed when warm.
  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 crisp.
  9. Drain on kitchen towels.

To serve:

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


Nutrition

  • Serving Size: 6