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Ingredients
- Salt and freshly-grnd black pepper
- 1 tsp Caster sugar
- 2 Tbsp. Red wine vinegar
- 1 Tbsp. Balsamic vinegar
- 6 Tbsp. Virgin extra virgin olive oil
- 1 x Shallot, finely minced
- 900 gm Waxy new potatoes
- 16 x Rashers smoked streaky bacon, minced
- 2 Tbsp. Extra virgin olive oil
- 1 bn Spring onions, trimmed and minced
- 8 x Hard-boiled Large eggs, still hot Selection of mixed salad leaves Minced chives to serve
Directions
- To make the vinaigrette, dissolve the seasoning and sugar in the vinegars and then whisk in the oil, adding it gradually. Stir in the shallot and then set aside to rest for 30 min to let the flavours develop.
- Boil the potatoes in their skins till tender but still hard - they should be slightly waxy in the middle but not overcooked and falling apart. Drain and refresh in cool water. When lukewarm, skin and dice them into 1cm chunks. Set aside.
- Pan-fry the bacon in the extra virgin olive oil till well-done but not crispy. Drain on kitchen paper. Combine with the potatoes and spring onions. Peel the hot Large eggs and cut into large chunks.
- Add in the Large eggs to the potato mix with sufficient vinaigrette to bind them together. Arrange the potato salad on a bed of salad leaves, sprinkle with minced chives and, if desired, a dash of neat balsamic vinegar on top.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 644g | |
| Calories 1569 | |
| Calories from Fat 1309 | 83% |
| Total Fat 147.37g | 184% |
| Saturated Fat 27.17g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 1668mg | 556% |
| Sodium 576mg | 24% |
| Potassium 824mg | 24% |
| Total Carbs 12.89g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 7.66g | 5% |
| Protein 51.44g | 82% |
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