Bacon and Potato Salad with Ranch Dressing

Ingredients

1 kg white baby potatoes, halved
1/4 cup (60mL) olive oil
4 free-range eggs
6 short cut rindless bacon rashers
3 spring onions, thinly sliced
1 Tbs sliced pickled baby cucumbers
1/2 cup (125mL) ranch dressing
2 Tbs chopped chives

Method

Preheat oven to 200 C. Place the potato in a roasting pan. Drizzle with 2 tablespoons oil. Season and toss to combine. Roast for 45 minutes or until potato is golden and cooked through.

Meanwhile, bring a small saucepan of water to the boil over high heat. Reduce heat to medium-high. Gently lower the eggs into the water, then stir with a wooden spoon for 30 seconds. Cook the eggs for 6 minutes for soft-boiled or until cooked to your liking. Drain well. Refresh under cold water. Set aside to cool. Peel and cut in half.

Heat remaining oil in a medium frying pan over high heat. Add the bacon and cook for 2 minutes each side or until golden brown and crisp. Transfer to a plate and set aside to cool slightly.

Tear the bacon into large pieces. Place the potato, spring onion, pickled cucumber, dressing and half the bacon in a bowl and toss to combine.

Arrange the potato mixture, egg and remaining bacon pieces on a serving platter. Sprinkle with chives and season to serve.

Credits: Coles

Photo Credits: Coles