Saturday, 24 March 2012

Spring Potato Salad with Crispy Bacon


Being an acting student with very little money means you often need to cook using whatever you happen to have left in your cupboards- lucky for me, today that meant a jar of mayonnaise, eggs, potatoes, some green scallions that had sprung from some old onions and a few strips of bacon I had frozen months ago. 

There really isn't any science to potato salads- the recipe below is simply what tastes good to me. Feel free to add or subtract anything you see fit.

Spring Potato Salad with Crispy Bacon
Serves 4-6 as a side, or as packed lunch for a few days :)



4 medium potatoes- wash thoroughly and peel if desired (I personally like to keep the skin, so I make sure to scrub them extra clean). Cut them into chunks and cook in boiling water for about 10 mins until tender (test with a fork- it should slide in easily). Don't overcook your potatoes or they'll disintegrate into mush! Drain and let cool.

4 large eggs- place in a pot of water and bring to a boil, then let simmer for 10-15 mins. Drain, and cover in cold tap water to cool. Peel, then mash roughly with a fork.

4 strips streaky bacon- fry without oil over medium heat until crispy. Drain on paper towels, let cool and crumble up.

2-3 sprigs of spring onions- chop finely.

Dump all the prepared ingredients above into a large bowl and add 4 tbsp mayonnaise and season generously with salt and black pepper. Stir it all up until combined- add more mayo or seasoning if necessary.

Refrigerate before serving.


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