Double potato salad with bacon and egg

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
5 2
The popular classic, with sweet potato cubes and breakfast bacon varies. Serve on the spot with fresh basil
COOK TIME
50 mins
TOTAL TIME
110 mins

Ingredients

Servings: 10
  • 1 kg waxy potatoes
  • 1 kg Sweet potatoes
  • 7-10 Tbsp Salt
  • 8 Eggs
  • 20 Disc/s Breakfast bacon (Bacon)
  • 250 g mayonnaise
  • 4 TABLESPOONS Mustard
  • 5 TABLESPOONS light balsamic vinegar
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 4 Onions
  • 5 Stem/s Basil

Directions

  1. 1

    Peel, wash and dice the potatoes and sweet potatoes separately (approx. 2 cm). Cook the potatoes in a large pot in salted water for about 10 minutes. Add sweet potatoes and continue cooking for about 10 minutes. Drain and let it cool down.

  2. 2

    Boil eggs hard, quench, peel and let them cool down. Fry bacon in a pan without fat in portions until crispy. Drain on kitchen paper.

  3. 3

    Mix mayonnaise, mustard and vinegar. Season to taste with salt, pepper and a little sugar. Peel and chop the onions. Break the bacon into large pieces. Dice eggs coarsely. Mix whole potatoes, onions, bacon, eggs and dressing in a large bowl. Season to taste with salt and pepper. Leave to stand for about 1 hour.

  4. 4

    Wash the basil and cut the leaves finely. Season salad with salt and pepper. Serve with basil.

Nutrition Facts

KCAL
460 kcal
CARBS
41 g
FATS
26 g
PROTEINS
13 g