Potato, Egg and Bacon Salad
Course: Lunch, DinnerCuisine: Gluten Free, SaladsDifficulty: Medium
Servings
6
servingsPrep time
15
minutesCooking time
20
minutesTotal time
35
minutesThis 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.