Potato, Bacon & Dill Salad

Golden bacon, tender baby potatoes, and a creamy lemon-Dijon dressing come together in this effortlessly elegant salad — perfect for brunch, lunch, or a light dinner. 

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

Salad
- 1 kg baby potatoes, halved
- 1 handful fresh dill, finely chopped
- 1 packet Re & Sons Premium Eye Bacon
- 4 eggs
- Baby gem lettuce, leaves separated and washed

Dressing
- ¼ cup mayonnaise
- 2 tsp Dijon mustard
- 1 tbsp extra virgin olive oil
- Juice of ½ lemon
- Salt and freshly cracked black pepper, to taste

Method

1. Cook the potatoes
Bring a large pot of salted water to the boil. Add the halved baby potatoes and cook until just tender. Drain and allow them to steam dry for a few minutes.

2. Fry the bacon
While the potatoes cook, chop the bacon into bite-sized pieces. Add oil to a frypan and cook bacon over medium heat, until golden and crisp. Remove from the heat and set aside on paper towel.

3. Boil the eggs
Bring a small pot of water to the boil and carefully lower in the eggs. Cook for 7 minutes for a softly set yolk, or longer if you prefer them fully hard-boiled. Cool slightly under running water, then peel and set aside.

4. Make the dressing
In a small bowl, whisk together the mayonnaise, Dijon mustard, olive oil, and lemon juice until smooth. Season generously with salt and pepper.

5. Bring it all together
In a large bowl, combine the potatoes, crispy bacon, chopped dill, and dressing. Gently toss to coat everything evenly. Add the baby gem lettuce leaves and toss once more just before serving.

6. To serve
Transfer to a large platter. Quarter the eggs and nestle them on top of the salad. Finish with an extra sprinkle of dill or freshly ground black pepper.