Ingredients
-
400
-
5
-
250
-
3
-
1
-
2
-
-
1
-
1
-
4
-
-
-
-
-
Directions
Potato, Bacon & Egg Salad, This salad is perfect semi-warm or cold Serve as a side, lunch or a light dinner The fresher the Baby Potatoes, the better , This salad is perfect semi-warm or cold Serve as a side, lunch or a light dinner The fresher the Baby Potatoes, the better
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat Half the Oil in a Large Saucepan Fry the Bacon Until Crisp Remove and Keep Aside. |
|
2
Done
|
Using the Same Saucepan Add the Remaining Oil Cut the Baby Potatoes in Half and Fry in the Oil Until Golden. |
|
3
Done
|
Add the Balsamic Vinegar, Mustard and Spring Onions Stir-Fry Another Minute and Remove from Heat Add Half the Cooked Bacon and Keep Aside. |
|
4
Done
|
Arrange the Shredded Lettuce on a Serving Plate Spoon Over the Warm Potato Mixture Scatter the Red Pepper and Avocado Over the Potatoes. |
|
5
Done
|
Top With the Egg Halves and the Remaining Cooked Bacon Bits Season to Taste With Salt and Black Pepper. |
