Potato and Chicken Bacon Salad

1. 1

   Wash the potatoes (I usually buy them pre-washed) and cut spots and eyes.

2. 2

   Chop the potatoes (with the skin on) into 1 cm cubes.

3. 3

   Boil the potatoes for about 10 minutes (or until cooked).

4. 4

   While the potatoes are cooking put the bacon slices into a 200 degree C oven for about 10 min, turning once.

5. 5

   I cook mine on baking paper to reduce the fat.

6. 6

   Chop up the onion and the red bell pepper (removing the seed from the pepper) and place in a large bowl.

7. 7

   Slice up the eggs and add to the pepper and the onion.

8. 8

   When the potatoes are done, rinse them and put them in a bowl with the eggs, pepper and onion.

9. 9

   When the bacon is done, chop it into pieces and add to the bowl.

10. 10

    Put the mayonnaise and the mustard into the bowl Stir well.

11. 11

    This salad will keep for up to two days in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.