Potato and Egg Salad with Crispy Bacon Recipe

This potato and egg salad with crispy bacon is a delicious spin on a Caesar salad. With salty bacon and anchovies, rich egg yolks, crisp lettuce, and creamy avocado, this potato and egg salad is anything but boring. The thick and creamy dressing has a kick from the mustard and Tabasco, that really balances the richness of the dish. Homemade croutons make this potato and egg salad extra special, but are so easy to make.

Ingredients

• 400g new potatoes
• 3 large free-range eggs
• 185g smoked streaky bacon
• 2 small cos lettuces, chopped
• 6-8 silver anchovies
• 2 avocados, chopped

For the croutons

• ¼ loaf sourdough bread
• 25g Parmesan, finely grated
• 3tbsp olive oil

For the dressing

• 5 anchovies
• 2 free-range egg yolks
• juice of ½ lemon
• ½tsp mustard powder
• dash of each Tabasco and Worcestershire sauce
• 150ml olive oil
• 25g Parmesan, finely grated

Method

1. Boil the potatoes for 10-15 mins until tender. Six mins before they’re done, add the eggs. Heat the oven to 200C. Toss the bread, Parmesan and olive oil together and bake for 10 mins on a baking tray until golden brown. Remove and allow to cool. Grill the bacon until crispy.
2. For the dressing, whizz or mash the anchovies until ground to a paste. Beat with the egg yolks, lemon juice, mustard powder, Tabasco and Worcestershire sauce. Continue to whisk while pouring in the oil in a steady stream, until the dressing has thickened. Stir through the Parmesan.
3. Drain the potatoes when cooked; and run the eggs under cold water to cool. Slice the warm potatoes into 1cm rounds and toss in half the dressing. Peel the cooled eggs and cut in half. On a serving plate, mix the potatoes with the lettuce. Top with the eggs, bacon, silver anchovies, avocado, croutons and remaining dressing to serve.