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Potato, bacon & egg salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 1.5kg chat (small coliban) potatoes
  • 9.20 gm olive oil
  • 200g bacon rashers, trimmed, cut into thin strips
  • 170g mayonnaise
  • 1/2 lemon, juiced
  • 82.50 ml chopped fresh dill
Instructions:
  • Place the potatoes in a large saucepan, cover with cold water, and bring to a boil. Cook for 10-15 minutes until tender. Drain and allow to cool.
  • "Simmer the eggs in a small saucepan filled with cold water until they come to a boil. Lower the heat to medium and let them boil for 3 minutes. Peel the eggs."
  • Warm the oil in a skillet over medium heat. Cook the bacon, stirring occasionally, for 7-8 minutes until it turns golden. Remove and drain on a paper towel.
  • Combine the mayonnaise, lemon juice, dill, salt, and pepper in a bowl. Halve or quarter the potatoes and chop the eggs.
  • Combine potatoes, bacon, and dressing in a bowl; toss gently. Mix in the egg; serve.

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