New potato salad with eggs and bacon

Name: New potato salad with eggs and bacon - Catrina J.
Ingredients: 500 grams new potatoes; 125 grams bacon strips; 1 pack of salad mix; fresh parsley; 3 eggs; olive oil

Savory - New potato salad with eggs and bacon by Catrina J. - Recipia

I usually make this salad when new potatoes are in season and I want something quick but tasty. You will use soft-boiled eggs, baked potatoes, crispy bacon, and a mix of greens. Nothing complicated, but it's important to pay attention to the timing and the order of the steps to get it right. Quick info Total time: approx. 45 minutes Preparation: 10 minutes Cooking/baking: 35 minutes (including potatoes, eggs, bacon) Servings: 2-3 Difficulty: easy Recipe type: hearty salad, suitable for lunch or dinner Ingredients 500 grams new potatoes 125 grams bacon (slices) 1 pack mixed salad fresh parsley 3 eggs olive oil salt pepper Preparation method 1. Wash the new potatoes well. If they are small, you can leave them whole. Cut them in half only if they are too large. 2. Place the potatoes in a pot, cover with cold water, and add a little salt. Boil them for 5 minutes, just enough to soften them a bit on the outside. 3. Drain them well and move them to a baking tray lined with parchment paper. Drizzle a little olive oil on top, add chopped parsley (to taste), salt, and pepper. Mix directly in the tray to coat all the potatoes. 4. Place the tray in an oven preheated to 180°C. Leave the potatoes for 30 minutes. Stir them once halfway through if you want them to brown evenly. 5. Meanwhile, boil the eggs in boiling water. For soft yolks, leave them for about 7 minutes. Remove them and place them in cold water for a few minutes, then peel them. 6. Fry the bacon in a dry pan until crispy. Remove it to a paper towel to drain excess fat. 7. Divide the mixed salad into bowls. On top of the greens, add the baked potatoes, then the fried bacon, and finally, the halved eggs. Why I make this recipe often It uses what I usually have in the fridge. New potatoes are easy to find in season, and I always have eggs and bacon. I like that I can quickly adjust the servings, and it remains tasty whether I make a small or large quantity. Tips and variations Tips - Don’t boil the potatoes too long, or they will crumble when baked. - The bacon can be cooked more or less, depending on your preference, but crispy gives texture to the salad. - The eggs should be placed in already boiling water for a soft yolk. Substitutions - You can use another type of ham or even browned chicken breast if you don’t want bacon. - The mixed salad can be replaced with arugula, baby spinach, or any green leaves. Variations - If you feel like it, you can add sliced green onions or radishes, but it’s not necessary. - Parsley can be replaced with dill for a different flavor. - You can add a bit of mustard to a simple dressing with oil if you want something more cohesive. Serving ideas - Works as a quick lunch or light dinner. - It can also be packed, but soft-boiled eggs don’t keep as well. Frequently asked questions 1. Can I use old potatoes if I don’t have new ones? Yes, but it’s best to choose smaller potatoes and cut them into equal pieces. New potatoes have thin skin and a creamier texture, but others work too. 2. Can I boil the eggs harder? Yes, it depends on your preference. If you want a firm yolk, boil them for 9-10 minutes. 3. Can I make the recipe without an oven? The potatoes come out best baked, but you can fry them in a pan if you don’t have an oven. They won’t have exactly the same taste, but it’s possible. 4. What do I do if I don’t have parchment paper? Put the potatoes directly in a tray greased with a little oil. They might stick a bit, but it won’t affect the recipe. Nutritional values Estimate per serving (for 3 servings): Calories: approx. 370-400 kcal Protein: 14-16 g Carbohydrates: 38-40 g Fats: 18-20 g The exact value depends on the salad mix and how much oil you use. It’s a hearty salad, suitable as a main meal. Storage and reheating This salad is best fresh. The potatoes and bacon can be prepared in advance and stored in the fridge for 1 day, but soft-boiled eggs don’t keep well without hardening. If you need to store it, keep the ingredients separate and assemble the salad just before serving. Reheating the potatoes is quick in the oven or in a pan, but not more than once. The salad mix and eggs should not be reheated.

New potato salad with eggs and bacon

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