| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Sami |
Nosh, Winter |
1 |
Servings |
INGREDIENTS
|
|
Salt and freshly-ground |
|
|
black pepper |
| 1 |
t |
Caster sugar |
| 2 |
T |
Red wine vinegar |
| 1 |
T |
Balsamic vinegar |
| 6 |
T |
Virgin olive oil |
| 1 |
|
Shallot, finely chopped |
| 900 |
g |
Waxy new potatoes |
| 16 |
|
Rashers smoked streaky |
|
|
bacon chopped |
| 2 |
T |
Olive oil |
| 1 |
|
Spring onions, trimmed and |
|
|
chopped |
| 8 |
|
Hard-boiled eggs, still warm |
|
|
Selection of mixed salad |
|
|
leaves |
|
|
Chopped chives to serve |
INSTRUCTIONS
To make the vinaigrette, dissolve the seasoning and sugar in the
vinegars and then whisk in the oil, adding it gradually. Stir in the
shallot and then set aside to rest for 30 minutes to let the flavours
develop. Boil the potatoes in their skins until tender but still firm
- they should be slightly waxy in the middle but not overcooked and
falling apart. Drain and refresh in cold water. When lukewarm, skin
and dice them into 1cm chunks. Set aside. Pan-fry the bacon in the
olive oil until well-done but not crispy. Drain on kitchen paper.
Combine with the potatoes and spring onions. Peel the warm eggs and
cut into large chunks. Add the eggs to the potato mixture with enough
vinaigrette to bind them together. Arrange the potato salad on a bed
of salad leaves, sprinkle with chopped chives and, if you like, a dash
of neat balsamic vinegar on top. Converted by MC_Buster. Converted
by MM_Buster v2.0l.
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