Potato, Egg and Bacon Salad

Potato, Egg and Bacon Salad

3.9 from 18 votes
Recipe by NZEggs Course: Lunch, DinnerCuisine: Gluten Free, SaladsDifficulty: Medium
Servings

6

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

This salad can be served warm or cold and can be enjoyed as a side dish or a filling salad meal on its own.

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
  • 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 1 squeeze of lemon juice (approx 1 tsp)

Instructions

  • To make 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
  • Cook the potatoes in boiling salted water until tender but not falling apart.
  • Drain well.
  • When cool enough to handle peel if desired and cut into large pieces.
  • Combine with the pesto mix. NB: The potatoes will absorb more flavour if dressed when warm.
  • Place the eggs in a saucepan of cold water and bring to the boil.
  • Cook for 4 minutes.
  • Drain and cool under cold running water then carefully peel.
  • Cook the bacon in a hot sauté pan until crisp.
  • 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.

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