Potato, Bacon & Egg Salad

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: 35 mins
• 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

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.