“This salad is perfect semi-warm or cold. Serve as a side, lunch or a light dinner. The fresher the Baby Potatoes, the better.”
READY IN:
35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

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

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