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Jersey Royal, Egg & Bacon Salad



With summer approaching, I love the idea of eating outside and cold potato salad is something that is always on the menu. In the fridge it can last for a couple of days & has even been used on its own in a sandwich, although we prefer it with a BBQ, or my sons favorite as a side dish when he gets hotdogs!

It can be made in 40 minutes and this amount serves 4 as a side dish (great with fish or chicken)

Ingredients
  • 1kg Jersey Royal potatoes, washed with skins on 
  • 2 eggs
  • 4 bacon rashers, finely chopped

Dressing:
  • 1 / 2 cup freerange egg mayonnaise (Hellmans light) 
  • 1 / 2 cup Reduced Fat sour cream
  • 1 tblsp English mustard
  • 2 tblsps chopped fresh parsley
  • Salt and black pepper, to taste

Method


1.  Boil the potatoes, until tender.



2. Drain and cool, then chop into bite sized pieces.


3. Place eggs in a saucepan, . Cover with water. Bring to boil over a high heat.(8 mins with an egg timer) Remove from heat & the chill with cold water


 4.Crack eggs on a chopping board. Peel away shell & slice






4. Heat a medium frying pan. Add bacon. Cook, stirring, until crisp. Drain on absorbent paper. Cool.

5. To make dressing, place ingredients in a small bowl. Whisk until smooth.







6. Place potatoes, eggs, bacon and dressing in a large bowl. Toss gently to combine.


7. Place in the fridge for 30 minutes (or until serving)

I prefer to take out of the fridge 15 minutes before eating)
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