Potato, Bacon & Egg Salad Recipe

Name: Potato, Bacon & Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g baby potatoes, skin on, scrubbed clean and cooked until just tender; 5 tablespoons vegetable oil (I used Sunflower Oil); 250 g bacon bits; 3 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 2 spring onions, chopped (white and green parts); lettuce, shredded; 1 red bell pepper, chopped; 1 large avocado, chopped; 4 hard-boiled eggs, halved; salt & freshly ground black pepper

Servings: persons

400 g baby potatoes, skin on, scrubbed clean and cooked until just tender
5 tablespoons vegetable oil (I used Sunflower Oil)
250 g bacon bits
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 spring onions, chopped (white and green parts)
lettuce, shredded
1 red bell pepper, chopped
1 large avocado, chopped
4 hard-boiled eggs, halved
salt & freshly ground black pepper

1
Heat half the Oil in a large saucepan - fry the Bacon until crisp - remove and keep aside.
2
Using the same saucepan - add the remaining Oil - cut the Baby Potatoes in half and fry in the Oil until golden.
3
Add the Balsamic Vinegar, Mustard and Spring Onions - stir-fry another minute and remove from heat - add half the cooked Bacon and keep aside.
4
Arrange the shredded Lettuce on a serving plate - spoon over the warm Potato mixture - scatter the Red Pepper and Avocado over the Potatoes.
5
Top with the Egg halves and the remaining cooked Bacon Bits - season to taste with Salt and Black Pepper.

756

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 400 g baby potatoes, skin on, scrubbed clean and cooked until just tender, 5 tablespoons vegetable oil (I used Sunflower Oil), 250 g bacon bits, 3 tablespoons balsamic vinegar, and more.

Yes, Potato, Bacon & Egg Salad 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.

Potato, Bacon & Egg Salad

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