Recipe: Perfect Egg, Bacon & Crispy Potato Salad with Home Made Mayo

Recipe: Perfect Egg, Bacon & Crispy Potato Salad with Home Made Mayo Delicious, fresh and tasty.

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You can have Egg, Bacon & Crispy Potato Salad with Home Made Mayo using 20 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Egg, Bacon & Crispy Potato Salad with Home Made Mayo

1. You need 1 head of Baby cos lettuce.

2. Prepare 400 grams of Cherry tomato.

3. You need 350 grams of Bacon, trimmed and sliced.

4. Prepare 300 grams of Fresh green beans, trimmed.

5. Prepare 5 medium of washed potatoes.

6. Prepare 1/4 cup of Plain flour.

7. Prepare 1 tsp of Smoked paprika.

8. You need 1 tsp of Dried thyme.

9. You need 6 of Eggs.

10. You need 1 of Fresh parsley to garnish.

11. Prepare 1 of (Parmesan Croutons).

12. Prepare 3 slice of Sour dough bread.

13. It’s 1 of Drizzle olive oil.

14. Prepare 1/3 cup of Grated Parmesan.

15. You need 1 of (Dressing).

16. Prepare 1 of Egg.

17. It’s 1/2 cup of Vegetable oil.

18. Prepare 1 tsp of Red wine vinegar.

19. Prepare 1 tsp of Lemon juice.

20. It’s 2 tsp of Whole grain mustard.

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Remove the bacon from the oven and pour out any excess grease, if desired.

Egg, Bacon & Crispy Potato Salad with Home Made Mayo instructions

1. Preheat oven to 180*C..

2. Line 2 baking trays with greased/ non stick paper And throw tomatoes on one with a drizzle of olive oil, and bacon strips on the other. Bake until tomatoes split slightly and bacon is crispy. Remove and set aside..

3. Now cut spuds in half and in half again. Throw in a mixing bowl. Add plain flour, smoked paprika & thyme. Toss to coat and throw into oven on a lined tray. Season with sea salt flakes and cracked black pepper. Bake until crispy and browned. Remove and Set aside..

4. Now to blanch your beans. In a small pot, cover beans in cold salted water. Bring to the boil and then remove from heat immediately- drain and refresh under cold running water. When cooled, strain and set aside..

5. Parmesan croutons are simple. Lay bread on a lined tray. Brush with olive oil, grate some Parmesan over the top, bake until golden brown, remove from oven and cut into bite sized pieces. Set aside..

6. In a small pot place your eggs in first, cover with cold water- bring to the boil. Remove three minutes after water starts to boil (for soft boiled) or 5 minutes (for hard boiled) and cool under running cold water. In May take a while to cook eggs, they retain a lot of heat and will continue to cook if not cooled properly. Peel eggs and set aside..

7. Remove outer layers of lettuce and discard. Wash remaining leaves, strain and rip into smaller pieces. Throw into a nice big salad bowl along with beans, tomatoes, baked spuds, crispy bacon & croutons. Now tare eggs in half and add to salad..

8. Whats left? Dressing! In a food processor, crack an egg- add red wine vinegar, mustard and lemon juice. Switch on and slowly drizzle oil into processor until it becomes a thick mayonnaise. Remove and drizzle over salad, season with sea salt and cracked black pepper, garnish with continental parsley and serve..

9. Easy! Ok- a bit fiddly, but the flavours and textures in this salad are great. Serves about a thousand as a side or you could just have it by itself. Enjoy!.

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