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Crispy bacon and egg salad recipe

27 ratings

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. See method

Serves 4
5 mins to prepare and 20 mins to cook
281 calories / serving
Healthy
Gluten-free

Ingredients

800g unpeeled potatoes
2 eggs
75g light mayonnaise
1 tsp Dijon mustard
6 rashers streaky bacon, chopped
10g chives, chopped

Each serving contains

Energy
990kj
281kcal 14%
Fat
12g 17%
Saturates
3g 13%
Sugars
2g 2%
Salt
0.9g 16%

of the reference intake
Carbohydrate 35.9g Protein 9.7g Fibre 3.3g

Method

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.

See more Salad recipes

If serving vulnerable groups, elderly people, toddlers, pregnant women or people who are unwell, cook eggs until the whites and yolks are solid.