Potato, Bacon and Egg Salad with French Tarragon Mayonnaise
Description
(serves 6-8)
INGREDIENTS
800g potatoes, washed or peeled, small potatoes cut in half, larger potatoes in 6 or 8 pieces
150g rindless bacon, chopped
4 eggs hard boiled but yolks still a little runny, chopped
¾ cup Tarragon Mayonnaise
1/8 tsp freshly ground pepper
1 tsp flaky sea salt
French tarragon leaves to garnish
METHOD
Preheat oven to 180°C.
Place a pot of water over a high heat and bring to the boil. Add potatoes and remove water from the pot to make the water level with the top of potatoes. Add a pinch of salt. Simmer with lid off for 10-15 minutes or until fork tender. Remove from heat and drain thoroughly. Set potatoes aside until cold.
Heat a frypan to medium heat. Add bacon and cook until lightly coloured. Transfer bacon to a baking tray and place into pre-heated oven for 5-6 minutes or until crispy and golden brown. Drain bacon on paper towels and cool.
Into a bowl place potatoes, bacon, eggs, and mayonnaise. Gently toss to combine. Season to taste with salt and pepper.
Transfer salad to a serving bowl, cover and refrigerate until required.. When ready to serve, bring to room temperature and garnish with French tarragon leaves.
French Tarragon Mayonnaise
(makes 350ml)
INGREDIENTS
2 egg yolks
lemon Juice
1 tsp flaky sea salt
¼ tsp freshly ground black pepper
250ml (1 cup) Canola oil
¼ cup roughly chopped French tarragon leaves
METHOD
Into a food processor fitted with a metal blade, place egg yolks, lemon juice, seasoning and 2 tablespoons Canola oil. Blend until smooth.
Very slowly, with food processor running, pour in remaining oil. Transfer mayonnaise to a bowl and add tarragon. Season to taste. Cover and refrigerate until required.