(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.