Directions
- Preheat the oven to 200ºC fan bake. Line a baking tray with baking paper.
Cut the potatoes in half and then each half into four, add the potatoes to a large pot of cold water and bring to the boil, then boil for 10 minutes.
Drain the potatoes well, return to the pot and pop back on the hot element for a minute to really dry them out.
Give the potatoes a good shake in the pot to rough up the surface, don’t worry if some of the skin comes off this will just make extra crunchy bits.
Pour the potatoes onto the baking tray, drizzle with a little oil and sprinkle over Spit Roast Salt Flakes or Man Grind.
Bake in the oven for 35 minutes or until the potatoes are nicely golden and crispy.
Meanwhile, bring a small pot of water to the boil, carefully lower in the eggs using a spoon and boil for 6.5 minutes. Remove the eggs from the boiling water and pop into a bowl of cold or iced water to stop the eggs cooking. Once cool, peel the eggs.
Cut the bacon into small strips, place in a frying pan and fry over a medium heat, stirring often, until you have little crispy strips of bacon.
For the chunky herb dressing, place the sour cream, mayo, Take a Dill Pic, pickles and mustard in a large bowl and whisk to combine. Chop the spring onions and herbs, add to the the bowl of dressing and mix to combine.
Remove the potatoes from oven and leave to cool for 10 minutes or until they are just warm not burning hot.
Add the potato and bacon to the dressing and toss well to coat, make sure you add any small crispy bits from the oven tray too.
Arrange on a large plate or platter, cut the boiled eggs in half and nestle in and around the salad. Garnish with loads of fresh herbs, extra pickles and crispy bacon.
Recipe Note
Any soft green herbs would be delicious in the Chunky Herb Dressing but basil and parsley is a great combo if you have them.
