Potato, bacon & egg salad

Potato, bacon & egg salad


Potato, bacon & egg salad

The ingredient of Potato, bacon & egg salad

  1. 1kg chat (small coliban) potatoes
  2. three eggs
  3. three lean bacon slices, thinly sliced
  4. 4 thick (or 8 skinny) inexperienced shallots, trimmed, chopped
  5. 2 tablespoons snipped sparkling chives
  6. 125g (1/2 cup) skim milk herbal yoghurt
  7. 100g (five tablespoons) sour mild cream
  8. 1/four cup chopped fresh continental parsley
  9. 2 tablespoons chopped clean chives
  10. Salt & floor black pepper, to flavor

The instruction how to make Potato, bacon & egg salad

  1. Place the potatoes in a massive saucepan and cowl with masses of bloodless water. Cover and bring to the boil over high heat. Reduce heat to medium-excessive and cook for 20 mins or till just smooth but now not gentle. Drain and rinse beneath cold walking water. Drain nicely in a colander and set aside.
  2. Meanwhile, region the eggs in a small saucepan of bloodless water. Bring to the boil over high heat. Reduce warmness to medium and gently boil, uncovered, stirring occasionally, for 7 mins. Drain and cool underneath bloodless jogging water. Peel the eggs and reduce into quarters.
  3. Place bacon in a small, non-stick frying pan and prepare dinner, stirring regularly, over medium-high heat for 4-5 mins or till browned. Drain on paper towel.
  4. To make the dressing, integrate the yoghurt, sour cream, parsley and chives in a large bowl. Season properly with salt and pepper.
  5. Cut potatoes into quarters and upload to dressing with bacon and green shallots. Toss gently to mix. Add eggs and use a huge metal spoon to softly fold into salad. Spoon into a serving bowl and sprinkle with chives.

Nutritions of Potato, bacon & egg salad

fatContent: 245.931 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 23 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 15 grams protein
sodiumContent: 134 milligrams cholesterol


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