Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, egg, bacon & crispy potato salad with home made mayo. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Egg, Bacon & Crispy Potato Salad with Home Made Mayo is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Egg, Bacon & Crispy Potato Salad with Home Made Mayo is something which I’ve loved my entire life.
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To begin with this particular recipe, we must prepare a few ingredients. You can have egg, bacon & crispy potato salad with home made mayo using 20 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Egg, Bacon & Crispy Potato Salad with Home Made Mayo:
- Get 1 head Baby cos lettuce
- Get 400 grams Cherry tomato
- Prepare 350 grams Bacon, trimmed and sliced
- Prepare 300 grams Fresh green beans, trimmed
- Get 5 medium washed potatoes
- Make ready 1/4 cup Plain flour
- Make ready 1 tsp Smoked paprika
- Get 1 tsp Dried thyme
- Get 6 Eggs
- Prepare 1 Fresh parsley to garnish
- Take 1 (Parmesan Croutons)
- Make ready 3 slice Sour dough bread
- Prepare 1 Drizzle olive oil
- Take 1/3 cup Grated Parmesan
- Get 1 (Dressing)
- Prepare 1 Egg
- Prepare 1/2 cup Vegetable oil
- Take 1 tsp Red wine vinegar
- Get 1 tsp Lemon juice
- Get 2 tsp Whole grain mustard
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Instructions to make Egg, Bacon & Crispy Potato Salad with Home Made Mayo:
- Preheat oven to 180*C.
- Line 2 baking trays with greased/ non stick paper - And throw tomatoes on one with a drizzle of olive oil, and bacon strips on the other. Bake until tomatoes split slightly and bacon is crispy. Remove and set aside.
- Now cut spuds in half and in half again. Throw in a mixing bowl. Add plain flour, smoked paprika & thyme. Toss to coat and throw into oven on a lined tray. Season with sea salt flakes and cracked black pepper. Bake until crispy and browned. Remove and Set aside.
- Now to blanch your beans. In a small pot, cover beans in cold salted water. Bring to the boil and then remove from heat immediately- drain and refresh under cold running water. When cooled, strain and set aside.
- Parmesan croutons are simple. Lay bread on a lined tray. Brush with olive oil, grate some Parmesan over the top, bake until golden brown, remove from oven and cut into bite sized pieces. - Set aside.
- In a small pot place your eggs in first, cover with cold water- bring to the boil. Remove three minutes after water starts to boil (for soft boiled) or 5 minutes (for hard boiled) and cool under running cold water. In May take a while to cook eggs, they retain a lot of heat and will continue to cook if not cooled properly. Peel eggs and set aside.
- Remove outer layers of lettuce and discard. Wash remaining leaves, strain and rip into smaller pieces. Throw into a nice big salad bowl along with beans, tomatoes, baked spuds, crispy bacon & croutons. Now tare eggs in half and add to salad.
- What's left? Dressing! - In a food processor, crack an egg- add red wine vinegar, mustard and lemon juice. Switch on and slowly drizzle oil into processor until it becomes a thick mayonnaise. Remove and drizzle over salad, season with sea salt and cracked black pepper, garnish with continental parsley and serve.
- Easy! Ok- a bit fiddly, but the flavours and textures in this salad are great. Serves about a thousand as a side or you could just have it by itself. Enjoy!
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