Bacon & Potato Salad with Ranch Dressing

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

ranch dressing

🥗Healthier: yogurt-based dressing

💰Cheaper: homemade dressing

Yogurt dressing is lower in calories and can be made easily.

Cut potatoes in half and place in a baking dish.

Drizzle with oil and season, then toss to combine.

Preheat oven to 200 degrees Celsius and roast potatoes for 45 minutes or until golden and cooked through.

While potatoes are roasting, bring a small saucepan of water to a boil.

Reduce heat to a simmer and gently lower the eggs into the water, stirring gently for 30 seconds.

Cook the eggs for 6 minutes for soft-boiled or until cooked to your liking.

Remove the eggs from the pot with a spoon and place in a bowl of cold water to cool.

Peel the eggs using a small spoon to help remove the shell, then cut the eggs in half.

Heat a little oil in a medium frying pan over high heat.

Add the Primo bacon and cook, turning until golden brown and crisp.

Transfer bacon to a plate and cover with foil to keep warm.

Combine the roasted potatoes, spring onion, and pickled baby cucumbers in a bowl.

Tear half the cooked bacon into smaller pieces and drizzle ranch dressing over the salad.

Toss the salad to combine.

Arrange the potato salad in a serving bowl and top with the halved eggs.

Tear the remaining bacon and add to the salad.

Finish with a sprinkle of chives and season.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens