Go Back
Email Link
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Potato Bacon and Egg Salad (Fall)
Linda Nortje
Potato Bacon and Egg Salad is loaded with Bacon, Egg and more salad ingredients - serve slightly warm and perfect as a light dinner during the cooler months.
No ratings yet
Print Recipe
Pin Recipe
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Light Dinner, Lunch
Cook Mode
Prevent your screen from going dark
Servings
6
People
Ingredients
1x
2x
3x
450
g
Baby Potatoes
skin on, scrubbed clean and cooked ( 1 pound )
3
TB
Vegetable Oil
250
g
Bacon Bits
( 8 oz )
3
TB
Balsamic Vinegar
1
TB
Dijon Mustard
2
Spring Onions
chopped (white and green parts)
Lettuce
shredded
1
Red Bell Pepper
chopped
1
large
Avocado
peeled, cubed
4
Hard Boiled Eggs
peeled. halved
Salt and Black Pepper
to taste
Instructions
Heat half the Oil in a large saucepan – fry the Bacon until crisp – remove and keep aside
Using the same saucepan – add the remaining Oil – cut the Baby Potatoes in half and fry in the Oil until golden
Add the Balsamic Vinegar, Mustard and Spring Onions – stir-fry another minute and remove from heat – add half the cooked Bacon and keep aside
Arrange the shredded Lettuce on a serving plate – spoon over the warm Potato mixture – scatter the Red Pepper and Avocado over the Potatoes
Top with the Egg halves and the remaining cooked Bacon Bits – season to taste with Salt and Black Pepper
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.