Topped with a creamy ranch dressing, this potato salad with bacon makes for a delicious side.
- Serves4
- Cook time45 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 1kg white baby potatoes, halved
- 1/4 cup (60ml) olive oil
- 4 free-range eggs
- 6 Primo Short Cut Rindless Bacon Rashers (from the deli)
- 3 spring onions, thinly sliced
- 1 tbs sliced pickled baby cucumbers
- 1/2 cup (125ml) ranch dressing
- 2 tbs chopped chives
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Place the potato in a roasting pan. Drizzle with 2 tbs oil. Season and toss to combine. Roast for 45 mins or until potato is golden and cooked through.
Step 2
Meanwhile, bring a small saucepan of water to the boil over high heat. Reduce heat to medium-high. Gently lower the eggs into the water, then stir with a wooden spoon for 30 secs. Cook the eggs for 6 mins for soft-boiled* or until cooked to your liking. Drain well. Refresh under cold water. Set aside to cool. Peel and cut in half.
Step 3
Heat remaining oil in a medium frying pan over high heat. Add the bacon and cook for 2 mins each side or until golden brown and crisp. Transfer to a plate and set aside to cool slightly.
Step 4
Tear the bacon into large pieces. Place the potato, spring onion, pickled cucumber, dressing and half the bacon in a bowl and toss to combine.
Step 5
Arrange the potato mixture, egg and remaining bacon pieces on a serving platter. Sprinkle with chives and season to serve.
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