Glorified Potato Salad

Today's main meal was based on this Sweet Potato, Bacon and Egg Salad.

After some substitution (we had no sweet potatoes or dill) and some increasing so it would feed Julian and I, this is what I ended up with: a tangy dish with a lot of flavour and different textures. Even better, my husband loved it!

Glorified Potato Salad

4 eggs

5 potatoes (I used kennebec), diced

a dash of olive oil

4 rashers of bacon (fat removed), diced

half a head of broccoli, cut into quite small florets

2 tablespoons mayonnaise

2 tablespoons lemon juice

2 teaspoon mild English mustard

Put the eggs in a saucepan with enough cold water to cover them, and bring to the boil. Boil them for 5 minutes. Remove them from the water and allow them to cool.

Into the water, tip the diced potatoes and bring them to the boil. Cook until tender then drain. Rinse with cold water.

Meanwhile, begin to heat up a fry pan. When it is fairly warm, add the olive oil, and when the olive oil is hot add in the bacon. Fry until it is starting to get crispy, then toss in the broccoli. Continue to cook this over medium heat.

While the bacon and broccoli are cooking, shell the eggs and then dice them.

Chuck the potatoes, eggs and bacon and broccoli into a medium sized salad bowl (or you can use the saucepan the potatoes were cooked in, or even the fry pan). 

In a small jug or cup, mix the mayonnaise, lemon juice and mustard. Pour this mixture over the potato mixture, and mix it in.

Serve straightaway.


I calculate that this recipe, all together, contains roughly 1782 calories. Divided among 4 people, this equates to 446 calories per serve.