Friday, 24 March 2017

Crispy Bacon Potato Salad

Crispy Bacon Potato Salad

200 g Eskort Diced Bacon
4 large potatoes, peeled and cut into bite sized chunks...
4 large eggs, boiled, peeled and chopped
200 ml mayonnaise
50 ml Dijon mustard
salt and ground black pepper
4 spring onions, finely sliced
fresh parsley

• Boil potatoes until cooked, but not so soft that they fall apart. Drain and set aside to cool.
• Boil eggs until set, about 8 minutes, allow to cool, peel and chop into pieces.
• In a hot pan over medium heat, fry diced bacon until crispy, remove from heat and set aside to cool.
• In a small bowl, mix mayonnaise and Dijon mustard together.
• In a large salad bowl, gently mix together the potatoes, eggs, bacon, spring onions, and mayonnaise mustard mixture, season with salt and pepper.
• Cover with clingwrap and refrigerate until ready to serve.

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