Potato, Bacon & Egg Salad

Name: Potato, Bacon & Egg Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6-8 serving(s)
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

Submitted by LindaWith A Blast

"This salad is perfect semi-warm or cold. Serve as a side, lunch or a light dinner. The fresher the Baby Potatoes, the better."

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Ready In:: 35mins
Ingredients:: 11
Serves:: 6-8

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

directions

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