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Autumnal potato, egg & bacon salad
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500g charlotte potatoes, large ones cut into bite-sized pieces
5 rashers Waitrose & Partners No.1 Free Range Air Dried Beech Smoked Streaky Bacon, snipped into bite-sized pieces
½ red onion, finely chopped
8 cocktail gherkins, thinly sliced, plus 2 tbsp vinegar from the jar
240g pack essential Waitrose Free Range Egg Mayonnaise Deli Filler
1 heaped tsp Waitrose & Partners Mustard with Horseradish
1 tbsp Cooks’ Ingredients Frozen Dill Leaves
140g pack red chicory
1. Bring a large pan of salted water to the boil. Cook the potatoes for 10-15 minutes until tender, then drain and allow to cool until just warm. Meanwhile, heat a frying pan and add the bacon. Cook gently for 15 minutes, stirring now and again, until very crisp and golden. Drain on kitchen paper.
2. Toss the onion with 2 tbsp of the vinegar from the gherkin jar, add a pinch of salt and set aside. In a large bowl, mix the egg mayonnaise, mustard and dill. Trim the chicory, snap the larger leaves from the cores and cut the cores into thin wedges.
3. Toss the just-warm potatoes into the egg mixture, along with most of the onion (and its pickle juices), gherkins and bacon. Tumble in the chicory, reserving some leaves, then season if needed. Scatter with the rest of the onion, gherkins, chicory and bacon, to serve.
Frozen dill can be spooned straight from its resealable pack for great flavour and no waste.
This recipe appeared within the November 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in October 2019.