Home/Recipes/Ultimate potato salad with jammy eggs & crispy bacon
Ultimate potato salad with jammy eggs & crispy bacon
Tender baby potatoes in a tangy Dijon vinaigrette, scattered with crispy bacon, fresh herbs and soft jammy eggs. A showstopping side for any gathering.
- Category
- Sides & Salads
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 8
Ingredients
- 4XL free range eggs
- 4 Tbspapple cider vinegar
- 2 TbspStaffords Dijon Mustard
- 1 tspStaffords Pure Honey
- ⅓ cupolive oil
- 1 cupmixed herbs, dill and parsley work well
- 2 Tbspfresh chives, chopped
- To tastesalt and pepper
- 1 kgbaby potatoes, halved
- 250 gstreaky bacon
Made with Staffords
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Method
Preheat the oven to 180°C. Lay the bacon in an even layer on a tray lined with baking paper and bake for about 20 minutes until crisp. Drain, cool and roughly chop.
Cook the eggs in a large saucepan of boiling water for 6½ minutes. Drain, transfer to a bowl of ice water and chill until cold. Drain, peel and set aside.
Boil the potatoes in salted water until tender, 15-20 minutes depending on size. Drain and let cool.
Whisk the vinegar, mustard and honey in a large bowl. Whisking constantly, gradually add the olive oil and whisk until emulsified. Season with salt and pepper.
Add the potatoes to the mustard vinaigrette and toss gently to combine, then add the herbs and mix.
Place the dressed potatoes on a serving platter and scatter with the bacon, extra herbs and halved eggs.
