Potato, Bacon and Egg Salad
Better on day two, which is rather the point of a lunch.
Serves 4 40 min 26g proteinKid-friendly
PorkSaladBudget
Plan it this weekIngredients
- Potatoes1 kg
- Bacon200 g
- Free range eggs6 ea
- Mayonnaise100 g
- Greek yoghurt100 g
- Spring onions50 g
- Fresh parsley20 g
Method
- Cut the potatoes into 3cm chunks and boil in salted water for 12-15 minutes until just tender.
- Lower the eggs into the same pot for the last 9 minutes, then cool both under cold running water.
- Drain the potatoes well and let them steam dry, or the dressing will slide straight off.
- Fry the chopped bacon in a dry pan until crisp and drain it on paper.
- Mix the mayonnaise and yoghurt with plenty of black pepper to make the dressing.
- Fold the potatoes, quartered eggs, bacon, spring onion and parsley through the dressing.
- Chill for an hour before serving.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Pescatarian
Potato and Egg Salad
- Leave out the Bacon
Skip frying the bacon; everything else is unchanged.
Vegetarian
Potato and Egg Salad
- Leave out the Bacon
Skip frying the bacon; everything else is unchanged.
Dairy-free
- 100 g Plain soy yoghurt instead of Greek yoghurt
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
Shops to compare
We couldn’t price enough of this recipe to say what it costs yet.
Not priced
- Potatoes · 1 kg
- Bacon · 200 g
- Free range eggs · 6 items
- Mayonnaise · 100 g
- Greek yoghurt · 100 g
- Spring onions · 50 g
- Fresh parsley · 20 g