Violet potato and bacon salad
4 eggs
4 back rashers
4 pickled gherkins, finely chopped
1 bunch spring onions, finely chopped
160ml mayonnaise
80ml sour cream
1 tbsp lemon juice
1 tbsp chopped flat-leaf parsley, to garnish
Salt and pepper
Type of dish
Entree's
Cooking appliance
Steam oven
Food by region
Asian
PreparationPlace potatoes onto a steam oven tray and steam at 100 Celsius or 23 minutes.
Place eggs onto a steam oven tray and steam at 100 Celsius for 8 minutes for a 'hard boiled' egg. Place in a bowl of cold water to refresh, peel and halve.
Cook the back rashers in a pan on the hob, then slice into thin slices.
In a medium pot, heat together the mayonnaise, sour cream, lemon juice, gherkins and spring onions. Season to taste. Halve the cooked potatoes and stir through hot sauce and bacon. Place egg halves artistically.
Sprinkle with parsley and serve hot or cold.
Place eggs onto a steam oven tray and steam at 100 Celsius for 8 minutes for a 'hard boiled' egg. Place in a bowl of cold water to refresh, peel and halve.
Cook the back rashers in a pan on the hob, then slice into thin slices.
In a medium pot, heat together the mayonnaise, sour cream, lemon juice, gherkins and spring onions. Season to taste. Halve the cooked potatoes and stir through hot sauce and bacon. Place egg halves artistically.
Sprinkle with parsley and serve hot or cold.