This is a cobbled together dish that is based Steamy Kitchen’s Warm Bacon Potato Salad to which I added some eggs and removed the mustard. You can put some grainy mustard in the dressing if desired.
I used Harmony potatoes because I had just lifted them from the garden. Next time I will use red potatoes with a natural nutty flavour and firmer texture. Maybe Pink Fir Apple potatoes. Having said that the Harmony potatoes roasted well and were fluffy inside and nicely browned on the outside. I never peel potatoes.
You will Need:
6 or more scrubbed new chat potatoes
3 large eggs hard boiled, peeled and roughly chopped
2 rashers streaky bacon chopped into 1” pieces
½ red onion chopped
½ clove garlic chopped finely or minced
2 green spring onions sliced
Some chopped parsley
Olive oil for coating the potatoes for roasting
Salt and freshly ground black pepper
The How to Part:
I parboiled the quartered potatoes and drained them. Tossed in olive oil, I roasted them as one layer on a baking sheet at 190ºC for about 20 minutes. I have never been very good with exact times for cooking. I guess you sort of know when things are ready.
Fry the bacon in a heavy based frying pan for several minutes turning the pieces so that they don’t catch but start to crisp up. Add the red onion and garlic and keep frying and turning until the bacon is really crisp.
Mix the red wine vinegar, salt and pepper and then tip the bacon mixture in. The bacon drippings add juices to the dressing. Mix in the sliced green spring onions. Finally put the roasted potatoes in a serving bowl and mix the dressing through thoroughly.
Warm salads are rather good on cool evenings as it was tonight.