Potato, Bacon & Pickle Salad
Cherie Metcalfe
Ingredients
- 4 eggs
- 1.5kg box Perla potatoes
- 500g streaky bacon
- ½ cup pickles
- 1 red onion
- 2 spring onions
- ½ cup sliced sun-dried tomatoes
- 1 cup Saucy Tart Tartare Sauce (or other mayo)
- Man Grind Flakes, to season
Extra capers, gherkins, Italian parsley, dill and lemon juice, to taste
Directions
Place the eggs in a pot of cold water, bring to a boil, then simmer for 8–10 minutes. Drain and set aside to cool.
- Boil the potatoes until fork tender, drain well and set aside to cool.
- Cook the bacon in a pan until crispy or golden brown and thinly slice.
Halve or quarter the potatoes depending on size and add to a large salad bowl.
- Thinly slice the pickles and slice the red and spring onions. Add to the potatoes with the sun-dried tomatoes and bacon.
Peel and quarter the eggs, then gently fold them into the salad.
- Add the Saucy Tart Tartare Sauce and toss to mix. Season with Man Grind Flakes.
Top with capers, gherkins, parsley, dill and lemon juice before serving.
