Potato Egg and Bacon Salad
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| Serves | 6 - 8 |
| Prep time | 40 minutes |
| Allergy / Intolerance | Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates, Wheat |
| Suitable for | Amines Challenge, Gluten Free, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet – Very High Chemical |
| Meal type | Salad, Side Dish |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Casual Party |
A low salicylate potato salad with eggs and preservative-free bacon.
Ingredients
- 1kg Potatoes (peeled and quartered)
- 3 Eggs
- 6 Slices Preservative-free bacon
- 3 stalks Celery (finely sliced)
- 3 Spring onions (finely sliced)
- 5 tablespoons Mayonnaise (refer to basics page for recipes)
- Salt
Directions
| 1. | Hard boil the eggs, peel, dice and put aside. |
| 2. | Dice the bacon and cook over medium heat in a frying pan until it becomes crispy. Transfer to a plate lined with paper towels to drain the fat. |
| 3. | While the bacon is cooking boil the potatoes in a large pot of salted water until just tender. Drain and transfer to a large salad bowl. |
| 4. | While the potatoes are still warm add the spring onions, celery, egg and bacon. Add the mayonnaise and mix well. Add more mayonnaise if necessary and season with salt. |
| 5. | Place in the fridge to chill before serving. |
Note
Low Salicylates, Low Glutamates, Very High Amines
Refer to basics page for low salicylate mayonnaise recipes.
