Potato and Egg Salad with Crispy Bacon Recipe
Boil the potatoes for 10-15 mins until tender. Six mins before they’re done, add the eggs. Heat the oven to 200C. Toss the bread, Parmesan and olive oil together and bake for 10 mins on a baking tray until golden brown. Remove and allow to cool. Grill the bacon until crispy.
For the dressing, whizz or mash the anchovies until ground to a paste. Beat with the egg yolks, lemon juice, mustard powder, Tabasco and Worcestershire sauce. Continue to whisk while pouring in the oil in a steady stream, until the dressing has thickened. Stir through the Parmesan.
Drain the potatoes when cooked; and run the eggs under cold water to cool. Slice the warm potatoes into 1cm rounds and toss in half the dressing. Peel the cooled eggs and cut in half. On a serving plate, mix the potatoes with the lettuce. Top with the eggs, bacon, silver anchovies, avocado, croutons and remaining dressing to serve.
Video: Perfect Potato Salad - 3 Ways | Jamie Oliver
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