Potato Salad

Ingredients:

• 1kg Nicola Potatoes, halved or quartered depending on their size
• Olive oil and salt
• 4 eggs, soft boiled
• 330g Smokey Bacon
• 3 green shallots, thinly sliced
• 1/2 cup mayonnaise
• 2-3 tbsp dill pickles (We love the Westmont pickles)
• Half a lemon

Method:

• Pre-heat oven to 180 degrees
• Chop potatoes to size and place into roasting dish
• Sprinkle olive oil and salt over potatoes and mix to coat potatoes in olive oil
• Roast for 35-40 minutes until cooked and crunchy
• Boil your eggs either in a pot of boiling water or in your Thermomix if you have one.  Once boiled, place in a bowl of cold water to stop them cooking and to cool down before peeling and cutting in half
• Place your bacon on a baking tray and add to oven.  Cook for 10 minutes and then flip and cook for a further 5 minutes.
• Remove bacon and allow to cool before slicing into bite size pieces
• To make your dressing, combine mayonnaise with chopped dill pickles and juice from half a lemon.  Mix thoroughly.
• Add your bacon and potatoes to a large serving bowl.
• Gently mix through your dressing to coat the potatoes and bacon.
• Add your eggs to the top of the bowl and sprinkle with shallots
• Serve and enjoy!