Potato & Bacon Salad
Course: SaladsDifficulty: easy
Servings
4-6
servingsPrep time
5
minutesCooking time
15
minutesThis kiwi classic has had a makeover. No more claggy dressing – it’s been refined with a sprightly pesto vinaigrette and the crowning glory is a shower of smashed hard boiled eggs to compliment the creaminess of new-season potatoes! Â
Ingredients
1 kg Jersey Benne, Little Pearlers or other new-season small potatoes
1 tsp salt
6 rashers bacon, chopped roughly
1 tablespoons cooking oil
4-6 tablespoons store-bought pesto
2 tablespoons olive oil
2-3 tablespoons lemon juice
Salt and pepper to season
3-4 eggs, hard boiled
Directions
- Rinse potatoes and half any that are too big – aim for a size slightly smaller than a golf ball. In a large pot cover potatoes with cold, well-salted water and bring to the bowl. Cook until tender – about 15-20 minutes. Drain and cool.
- Cook bacon in a lightly oiled oiled pan until crispy.
- Shake together pesto, lemon juice and oil until mixed. Pour over the potatoes and toss gently to coat all the potatoes. Season with salt and pepper then tumble out into a serving bowl or plate.
- To serve, finely chop (or use the large-hole side of a grater) the hard boiled eggs and scatter these and the bacon over the potatoes .
Nici’s tips
- Cook the eggs with the potatoes and lift out at 8-minute mark, run under cold water and peel.
- Potato salads can be served cold or warm. Any leftovers can be roasted up!
- Some people like to add thinly sliced red onion, capers or even chopped gherkin to their potato salad so feel free. Â