Who doesn’t love a roast potato? Now add some crispy bacon, greens and a few soft boiled eggs and you have a delicious warm roast potato salad.
I love warm salads. In fact, they make up most of our dinners, especially since we’ve decreased the amount of meat we eat. It’s been a great way over the last couple of years for my hubby not to notice that I’ve decreased our meat consumption. A lot of our evening meals now are vegetarian warm salads, made up of roasted veg, grains and greens, but occasionally I will add a little meat so that he still feels satisfied.
Warm Roast Potato Salad
Who doesn't love a roast potato? Now add some crispy bacon, greens and a few soft boiled eggs and you have a delicious warm roast potato salad.
Share via Email
Share on Facebook
Ingredients
- 500 grams Baby Potatoes
- 1 – 2 Tbsp Olive Oil
- 1 tsp Dried Italian Herb Mix
- 125 grams Streaky Bacon Chopped (half a pack, around 4 rashers)
- 1 – 2 Cloves of garlic Crushed
- 1 – 2 Tbsp Fresh Chives Finely Chopped
- 2 Cups Baby Spinach Roughly chopped (or whichever salad greens you prefer)
- 1 Cup Watercress Optional
- ¼ Cup Feta / Blue Cheese Crumbled Optional
- 3 Eggs
- Salt & Pepper to taste
Instructions
- Preheat the oven to 220°C or 200°C on the fan setting
- Halve your baby potatoes and add them and the olive oil to a baking dish. Sprinkle with the dried herbs, grind over some course salt and mix well
- Roast for 15 minutes, then add the chopped bacon and return to the oven for a further 10 minutes
- Bring a saucepan of water to the boil and lower the eggs carefully into the water with a slotted spoon. Boil for 6½ minutes to get a jammy, slightly runny centre Remove your eggs from and place into a bowl of cold (tap) water to stop the cooking process and allow you to peel them easier
- At the end of the ten minutes add the crushed garlic to the potatoes and bacon, as well as an extra drizzle of olive oil or knob of butter if wish, stir and return to the oven for 5 minutes
- In the meantime finely chop your chives and prepare your salad greens on a platter or in a salad bowl. You may also peel your eggs when they are ready but do not slice them yet
- When the potatoes are golden and the bacon is crispy, remove from the oven, sprinkle with the chives and mix trough
- You can now add the potatoes and bacon to the salad greens. Slice the eggs in half lengthways and place on top. Sprinkle with some salt and ground black pepper and a few extra chives if you wish. Crumble over the feta or blue cheese and serve immediately
Notes
Feel free to omit the cheese if you wish. You may also add some fresh dill (at the end) if you have some. I prefer to use dried herbs during the roasting process and fresh herbs at the end, unless they are robust herbs like rosemary or thyme.
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
Leave a Reply