Ingredients
Scale
- 1kg red delight potatoes
- 4 eggs
- 5 shortcut bacon rashers
- 4 spring onions
- 150g garlic aioli
- 150g sour cream
Instructions
- Boil a large saucepan of water
- Peel potatoes and cut into bite size pieces
- Place potatoes in saucepan when water is boiling place, allow to cook for 10-12 minutes or until just tender, do not overcook
- Meanwhile, boil eggs, peel and slice into quarters. I then sliced them in half again.
- Brown bacon and spring onions in a frypan for 4-6 minutes
- When potatoes are ready drain out all water and return to saucepan and place back over heat, shake the saucpan over the heat for one minute, this creates a rough coating on the outside of the potato and removes moisture. Remove pan from heat
- In a small bowl mix ailoi and sour cream until combined
- Add egg, bacon, spring onion and creamy dressing to potatoes, gently stir together and place into serving dish, sprinkle with spring onion and serve warm or place in fridge until ready to serve.
- Prep Time: 15 mins
- Cook Time: 20 mins
