Recipe - Hot Potato Salad With Bacon And Egg

VINAIGRETTE
Salt and freshlyground
black pepper
1 teaspoon Caster sugar
2 tablespoon Red wine vinegar
1 tablespoon Balsamic vinegar
6 tablespoon Virgin olive oil
1 Shallot; finely chopped

SALAD
900 g Waxy new potatoes
16 Rashers smoked streaky
bacon; chopped
2 tablespoon Olive oil
1 bn Spring onions; trimmed and
chopped
8 Hardboiled eggs; still warm
Selection of mixed salad
leaves
Chopped chives to serve

To make the vinaigrette, dissolve the seasoning and sugar in the vinegars
and then whisk in the oil, adding it gradually. Stir in the shallot and
then set aside to rest for 30 minutes to let the flavours develop.

Boil the potatoes in their skins until tender but still firm they should
be slightly waxy in the middle but not overcooked and falling apart. Drain
and refresh in cold water. When lukewarm, skin and dice them into 1cm
chunks. Set aside.

Panfry the bacon in the olive oil until welldone but not crispy. Drain on
kitchen paper. Combine with the potatoes and spring onions. Peel the warm
eggs and cut into large chunks.

Add the eggs to the potato mixture with enough vinaigrette to bind them
together. Arrange the potato salad on a bed of salad leaves, sprinkle with
chopped chives and, if you like, a dash of neat balsamic vinegar on top.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.