Bacon & Egg Potato Salad with Dijon Mustard

Prep in:
20 mins
Cook in:
15 mins
Serves:
2
Per Serving %RI
Energy (Kcal) 329 16%
Energy (KJ) 1369 16%
Fat 22.7g 32%
Saturated Fat 5.2g 26%
Total Sugars 4.4g 4%
Salt 1.2g 20%

Cook the new potatoes in salted boiling water for about 10 minutes or until tender, drain and cool.

Cook the bacon in a frying pan until crisp, remove from the pan and then cook the onion in the bacon juices until soft. Finely chop the bacon.

Take the potatoes and lightly crush with the back of a fork and transfer to a large mixing bowl along with the bacon and cooked onion. Make the dressing by mixing the oil, vinegar, dill and mustard together. Pour this over the potatoes and mix well.

Finally, fold in the chopped gherkins and hard-boiled egg and serve.

A hard-boiled egg will take 7-8 minutes.

Ingredients

150g baby/new season potatoes (or 2cm cubed Roosters)

2 rashers of streaky bacon

1 small onion, finely sliced

2 hard-boiled eggs, chopped

1tbsp chopped fresh chives

2 large gherkins, chopped (optional)

1tsp chopped fresh dill

1tbsp white wine vinegar

2tbsp olive oil

1tsp Dijon mustard

150g baby/new season potatoes (or 2cm cubed Roosters) 2 rashers of streaky bacon 1 small onion, finely sliced 2 hard-boiled eggs, chopped 1tbsp chopped fresh chives 2 large gherkins, chopped (optional) 1tsp chopped fresh dill 1tbsp white wine vinegar 2tbsp olive oil 1tsp Dijon mustard

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