Topped with a creamy ranch dressing, this potato salad with bacon makes for a delicious side.
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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.
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.
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.
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.
Arrange the potato mixture, egg and remaining bacon pieces on a serving platter. Sprinkle with chives and season to serve.