Potato, bacon & egg salad

Potato, bacon & egg salad


The ingredient of Potato, bacon & egg salad

  1. 1kg chat (small coliban) potatoes
  2. 3 eggs
  3. 3 lean bacon slices, thinly sliced
  4. 4 thick (or 8 thin) green shallots, trimmed, chopped
  5. 2 tablespoons snipped fresh chives
  6. 125g (1/2 cup) skim milk natural yoghurt
  7. 100g (5 tablespoons) sour light cream
  8. 1/4 cup chopped fresh continental parsley
  9. 2 tablespoons chopped fresh chives
  10. Salt & ground black pepper, to taste

The instruction how to make Potato, bacon & egg salad

  1. Place the potatoes in a large saucepan and cover with plenty of cold water. Cover and bring to the boil over high heat. Reduce heat to medium-high and cook for 20 minutes or until just tender but not soft. Drain and rinse under cold running water. Drain well in a colander and set aside.
  2. Meanwhile, place the eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 7 minutes. Drain and cool under cold running water. Peel the eggs and cut into quarters.
  3. Place bacon in a small, non-stick frying pan and cook, stirring often, over medium-high heat for 4-5 minutes or until browned. Drain on paper towel.
  4. To make the dressing, combine the yoghurt, sour cream, parsley and chives in a large bowl. Season well with salt and pepper.
  5. Cut potatoes into quarters and add to dressing with bacon and green shallots. Toss gently to combine. Add eggs and use a large metal spoon to gently fold into salad. Spoon into a serving bowl and sprinkle with chives.

Nutritions of Potato, bacon & egg salad

calories: 245.931 calories
calories: 10 grams fat
calories: 4 grams saturated fat
calories: 23 grams carbohydrates
calories: 4 grams sugar
calories: 15 grams protein
calories: 134 milligrams cholesterol
calories: 441.61 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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