Crispy bacon and egg salad
Nothing beats a classic potato salad, especially one that's filled with crunchy pieces of bacon and boiled eggs. This makes a perfect picnic or buffet dish as it packs up well and can be made the day before. Plus, it’s gluten-free and takes just 25 minutes to whip up.
- Roughly chop the unpeeled potatoes and boil for 20 mins. Meanwhile, boil the eggs for 10 mins, drain and let cool, then peel and quarter.
- Mix the mayonnaise with the Dijon mustard. Fry the chopped bacon for 5-6 mins until crisp.
- Drain the potatoes, put in a serving dish, top with the eggs, bacon, mayo, chives and a twist of black pepper.
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If serving vulnerable groups, elderly people, toddlers, pregnant women or people who are unwell, cook eggs until the whites and yolks are solid.
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