Egg, bacon & crispy potato mini salad

9 Ingredients

Number of servings

500grams Woolworths potato minis
5milliliter extra virgin olive oil cooking spray
1teaspoons extra virgin olive oil
250grams shortcut bacon, diced
4 eggs
1/3 cup mayonnaise
1/3 cup Greek-style natural yoghurt
1/2 punnet dill, half finely chopped, remaining fronds picked
1 small red onion, halved, thinly sliced

Description

Elevate every gathering to a joyful celebration of taste and texture with this delicious egg, bacon and crispy potato mini salad.

Method

Step 1 of 4

Preheat oven to 230°C/210°C fan-forced. Line 2 baking trays with baking paper.

Step 2 of 4

Spread potato across prepared trays and bake for 10 minutes or until softened. Spray the bottom of a flat glass with oil, then lightly push down on potato on tray to flatten. Return to oven and bake for 25 minutes or until golden and crispy.

Step 3 of 4

Meanwhile, boil a small pot of water and carefully lower in eggs. Cook for 8 minutes until hard-boiled, then set aside to cool. Peel eggs and roughly chop. Heat a small frying pan over medium heat. Add bacon and cook for 5 minutes, stirring occasionally, until crispy.

Step 4 of 4

To make the dressing, combine mayonnaise, yoghurt and chopped dill in a small bowl. In a large bowl, lightly toss together potato, egg, onion, dressing and half of the bacon. Transfer to a serving platter. Serve sprinkled with dill fronds and remaining bacon.