Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, egg, bacon & crispy potato salad with home made mayo. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Egg, Bacon & Crispy Potato Salad with Home Made Mayo is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Egg, Bacon & Crispy Potato Salad with Home Made Mayo is something which I’ve loved my whole life.
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To begin with this recipe, we have to first prepare a few ingredients. You can cook egg, bacon & crispy potato salad with home made mayo using 20 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Egg, Bacon & Crispy Potato Salad with Home Made Mayo:
- Take 1 head Baby cos lettuce
- Prepare 400 grams Cherry tomato
- Prepare 350 grams Bacon, trimmed and sliced
- Get 300 grams Fresh green beans, trimmed
- Make ready 5 medium washed potatoes
- Take 1/4 cup Plain flour
- Make ready 1 tsp Smoked paprika
- Make ready 1 tsp Dried thyme
- Prepare 6 Eggs
- Take 1 Fresh parsley to garnish
- Prepare 1 (Parmesan Croutons)
- Make ready 3 slice Sour dough bread
- Prepare 1 Drizzle olive oil
- Get 1/3 cup Grated Parmesan
- Get 1 (Dressing)
- Get 1 Egg
- Make ready 1/2 cup Vegetable oil
- Make ready 1 tsp Red wine vinegar
- Get 1 tsp Lemon juice
- Get 2 tsp Whole grain mustard
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Instructions to make Egg, Bacon & Crispy Potato Salad with Home Made Mayo:
- Preheat oven to 180*C.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- What's 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.
- 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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