Streaky Bacon, Deviled Egg & Potato Salad

DifficultyBeginner

If you want simplicity, then look no farther. Just tweak the classic German Potato Salad to include Bacon to whet the bacon lover’s palette & good old-fashioned flavorful Deviled Eggs!! Ideal served with Grills for a summertime cookout. German foods awaken a deep passionate feeling, especially on cold nights! Sensory overload!!-

Yields8 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
 6 Meisterwurst Streaky Bacon Rashers—Fried Crisp & Crumbled
 2 kg Baby Potatoes—Boiled & Halved
 6 Hard Boiled Eggs—Halved
 ½ cup Finely Sliced Scallions—Green Onions
 1 Sprig of Fresh Parsley or Mint
 1 cup Celery—Sliced Fine
 ¼ cup Yellow Mustard
 1 cup Mayonnaise
 ½ cup Greek Yoghurt—for Texture & Tanginess
  cup Milk
1

Bring all the ingredients together.

2

Put on to boil (high heat) a large pot of salted water

3

Add the potatoes to the boiling water—boil for about 20-30 mins—after 20 mins test the potatoes by pricking with a fork—if the fork slides in-and-out effortlessly, you potatoes are ready

4

Drain and let the potatoes cool, but just till warm enough so as to absorb the flavours of the dressing

5

In a skillet/fry pan, crispy fry the streaky bacon rashers until they just crumble in your fingers when cool

6

While the potatoes cool for a bit, start to prepare the Devilled Eggs, first peel the egg shells off—remove the hardboiled egg yolks & put into a mixing bowl—mash the yolks to a smooth consistency with a fork

7

Into the yolk mash, gradually start to drizzle about ⅓ cup of mayonnaise, constantly mixing slowly until smooth & lump-free

8

Now beat in the balance ingredients of mayonnaise, milk & mustard

9

At this point, get back to the potatoes while still warm enough—peel & dice into small cubes

10

Now, the potatoes are ready for the dressing mixture to be added in gently, so as to absorb all the flavours—sweet, tangy & creamy

11

Chop up the egg whites & along with the sliced celery & scallions, & the crumbed Streaky Bacon add to the remainder salad & give a good mix through

12

Garnish with some set-aside scallions & Bacon crumbs & a sprig of Fresh Parsley or Mint

13

Best when chilled—cover & chill in fridge for a couple of hours before serving

14

There you have it! Oodles of flavour! There’s no such thing as too much Bacon!!

Tips
15

* Substitute Greek Yoghurt with Fat Free Yoghurt
* You can add some Granulated Sugar for that slight edge on Sweetness & Tang, elevating the flavour
* When boiling the Potatoes, keep in mind they may vary in size, so check on them periodically while cooking. Remove the smaller ones early on
* Don’t allow the boiled potatoes to cool much— keeping them warm allows the dressings’ flavours to permeate

Ingredients

 6 Meisterwurst Streaky Bacon Rashers—Fried Crisp & Crumbled
 2 kg Baby Potatoes—Boiled & Halved
 6 Hard Boiled Eggs—Halved
 ½ cup Finely Sliced Scallions—Green Onions
 1 Sprig of Fresh Parsley or Mint
 1 cup Celery—Sliced Fine
 ¼ cup Yellow Mustard
 1 cup Mayonnaise
 ½ cup Greek Yoghurt—for Texture & Tanginess
  cup Milk

Directions

1

Bring all the ingredients together.

2

Put on to boil (high heat) a large pot of salted water

3

Add the potatoes to the boiling water—boil for about 20-30 mins—after 20 mins test the potatoes by pricking with a fork—if the fork slides in-and-out effortlessly, you potatoes are ready

4

Drain and let the potatoes cool, but just till warm enough so as to absorb the flavours of the dressing

5

In a skillet/fry pan, crispy fry the streaky bacon rashers until they just crumble in your fingers when cool

6

While the potatoes cool for a bit, start to prepare the Devilled Eggs, first peel the egg shells off—remove the hardboiled egg yolks & put into a mixing bowl—mash the yolks to a smooth consistency with a fork

7

Into the yolk mash, gradually start to drizzle about ⅓ cup of mayonnaise, constantly mixing slowly until smooth & lump-free

8

Now beat in the balance ingredients of mayonnaise, milk & mustard

9

At this point, get back to the potatoes while still warm enough—peel & dice into small cubes

10

Now, the potatoes are ready for the dressing mixture to be added in gently, so as to absorb all the flavours—sweet, tangy & creamy

11

Chop up the egg whites & along with the sliced celery & scallions, & the crumbed Streaky Bacon add to the remainder salad & give a good mix through

12

Garnish with some set-aside scallions & Bacon crumbs & a sprig of Fresh Parsley or Mint

13

Best when chilled—cover & chill in fridge for a couple of hours before serving

14

There you have it! Oodles of flavour! There’s no such thing as too much Bacon!!

Tips
15

* Substitute Greek Yoghurt with Fat Free Yoghurt
* You can add some Granulated Sugar for that slight edge on Sweetness & Tang, elevating the flavour
* When boiling the Potatoes, keep in mind they may vary in size, so check on them periodically while cooking. Remove the smaller ones early on
* Don’t allow the boiled potatoes to cool much— keeping them warm allows the dressings’ flavours to permeate

Streaky Bacon, Deviled Egg & Potato Salad