Hot potato salad with bacon and egg

Yield: 1 servings

Measure Ingredient
\N \N Salt and freshly-ground black pepper
1 teaspoon Caster sugar
2 tablespoons Red wine vinegar
1 tablespoon Balsamic vinegar
6 tablespoons Virgin olive oil
1 \N Shallot; finely chopped
900 grams Waxy new potatoes
16 \N Rashers smoked streaky bacon; chopped
2 tablespoons Olive oil
1 bunch Spring onions; trimmed and chopped
8 \N Hard-boiled eggs; still warm
\N \N Selection of mixed salad leaves
\N \N Chopped chives to serve



To make the vinaigrette, dissolve the seasoning and sugar in the vinegars and then whisk in the oil, adding it gradually. Stir in the shallot and then set aside to rest for 30 minutes to let the flavours develop.

Boil the potatoes in their skins until tender but still firm - they should be slightly waxy in the middle but not overcooked and falling apart. Drain and refresh in cold water. When lukewarm, skin and dice them into 1cm chunks. Set aside.

Pan-fry the bacon in the olive oil until well-done but not crispy. Drain on kitchen paper. Combine with the potatoes and spring onions. Peel the warm eggs and cut into large chunks. Add the eggs to the potato mixture with enough vinaigrette to bind them together. Arrange the potato salad on a bed of salad leaves, sprinkle with chopped chives and, if you like, a dash of neat balsamic vinegar on top.

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