Baby Spinach, Potato And Egg Salad Recipe
Ingredients
| 750 g tiny new potatoes, halved | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| Eggs | 6 | |
| Bacon rashers | 4 , chopped | |
| Baby spinach leaves | 200 Gram | |
| White wine vinegar | 2 Tablespoon | |
| 4 anchovy fillets | ||
| 2 tablespoons coarsely grated parmesan cheese | ||
Directions
Combine potatoes and 2 tablespoons of the oil in large baking dish; bake, uncovered, in very hot oven 25 minutes.
Meanwhile, cover eggs with water in medium pan; bring to boil.
Simmer, uncovered, 10 minutes; drain.
Rinse eggs under cold water; peel and quarter.
Cook bacon in large heated dry pan until crisp; drain on absorbent paper.
Gently toss bacon in large bowl with potatoes, eggs, spinach and processed remaining ingredients.
Meanwhile, cover eggs with water in medium pan; bring to boil.
Simmer, uncovered, 10 minutes; drain.
Rinse eggs under cold water; peel and quarter.
Cook bacon in large heated dry pan until crisp; drain on absorbent paper.
Gently toss bacon in large bowl with potatoes, eggs, spinach and processed remaining ingredients.
Chef
