Potato & Bacon Salad

Potato & Bacon Salad

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Recipe by Nici Wickes for NZ Eggs Course: SaladsDifficulty: easy
Servings

4-6

servings
Prep time

5

minutes
Cooking time

15

minutes

This 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!  

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.  
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