Crispy bacon and egg salad recipe
Nothing beats a classic potato salad, especially one that's filled with crunchy pieces of bacon and boiled eggs. This makes a perfect picnic or buffet dish as it packs up well and can be made the day before. Plus, it’s gluten-free and takes just 25 minutes to whip up.
See method- Serves 4
- 5 mins to prepare and 20 mins to cook
- 281 calories / serving
- Gluten-free
- Healthy
Ingredients
- 800g unpeeled potatoes
- 2 eggs
- 75g light mayonnaise
- 1 tsp Dijon mustard
- 6 rashers streaky bacon, chopped
- 10g chives, chopped
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Shop ingredientsEach serving contains
- Energy
- 990kJ 281.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 0.9g
- Sugars
- 2g
of the Reference intake
Carbohydrate 35.9gProtein 9.7gFibre 3.3g
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Method
- Roughly chop the unpeeled potatoes and boil for 20 mins. Meanwhile, boil the eggs for 10 mins, drain and let cool, then peel and quarter.
- Mix the mayonnaise with the Dijon mustard. Fry the chopped bacon for 5-6 mins until crisp.
- Drain the potatoes, put in a serving dish, top with the eggs, bacon, mayo, chives and a twist of black pepper.
- See more Salad recipes
If serving vulnerable groups, elderly people, toddlers, pregnant women or people who are unwell, cook eggs until the whites and yolks are solid.
