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Egg, Bacon & Crispy Potato Salad With Home Made Mayo Recipe

Egg, Bacon & Crispy Potato Salad with Home Made Mayo Recipe
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Cooking Time : 1 minutes
Serving : 1000
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Prepare the ingredients before making Egg, Bacon & Crispy Potato Salad with Home Made Mayo in your home. Then, follow these steps below to serve Egg, Bacon & Crispy Potato Salad with Home Made Mayo for your family or friends.

Ingredients: Egg, Bacon & Crispy Potato Salad with Home Made Mayo

  • 1 head Baby cos lettuce
  • 400 grams Cherry tomato
  • 350 grams Bacon, trimmed and sliced
  • 300 grams Fresh green beans, trimmed
  • 5 medium washed potatoes
  • 1/4 cup Plain flour
  • 1 tsp Smoked paprika
  • 1 tsp Dried thyme
  • 6 Eggs
  • 1 Fresh parsley to garnish
  • 1 (Parmesan Croutons)
  • 3 slice Sour dough bread
  • 1 Drizzle olive oil
  • 1/3 cup Grated Parmesan
  • 1 (Dressing)
  • 1 Egg
  • 1/2 cup Vegetable oil
  • 1 tsp Red wine vinegar
  • 1 tsp Lemon juice
  • 2 tsp Whole grain mustard

How to Make Egg, Bacon & Crispy Potato Salad with Home Made Mayo

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Egg, Bacon & Crispy Potato Salad with Home Made Mayo in your home by yourself.

    Step 1
  • Preheat oven to 180*C.
  • Step 2
  • 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.
  • Step 3
  • 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.
  • Step 4
  • 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.
  • Step 5
  • 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.
  • Step 6
  • 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.
  • Step 7
  • 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.
  • Step 8
  • 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.
  • Step 9
  • 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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