Baby Potato Salad With Crispy Bacon And Shallots. – a delicious recipe with potatoes, shallots, bacon, garlic, thyme, cracked black pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place the potatoes in a saucepan and bring to the boil. simmer for 6 to 7 minuted until the potatoes are tender but yet not very soft. Strain and allow to cool.
2
Thinly slice the shallots and garlic. Cut the bacon into small pieces. Heat the oil in a pan/wok and fry the shallots, garlic and bacon until crispy. Allow the bacon to have a head start to allow it to become crispy and crunchy while frying. When the mixture is just about ready add the few sprigs of thyme and the cracked pepper. Allow this mixture to cool.
3
Slice the cool potatoes into quarters and add the cool bacon/shallots and garlic. Mix together and add the basil pesto to glaze all the ingredients.
4
Sprinkle the Parmesan on top and serve.
5
Enjoy.
1322
kcal
Calories
67
g
Fat
107
g
Carbs
74
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 16 baby potatoes, 6 shallots, 6 -8 slices smoked bacon, 3 garlic cloves, and more.
Yes, Baby Potato Salad With Crispy Bacon And Shallots. falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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