Preparation time is 5minutes
Cook time is 35minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 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.
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