Description
A modern twist on an old favourite.
Ingredients
Units
Scale
- 15ml (1 tbsp) olive oil
- 3 red onions, thinly sliced
- 500g (1 lb) new potatoes
- 2 rashers streaky bacon
- 2 hard boiled eggs, peeled and roughly chopped
- 1/2 bunch of chives, snipped
- 125g (1/2 oz / 1/2 cup) mayonnaise
- 10ml (2 tsp) Dijon mustard
- 1/2 lemon, juiced
Instructions
- Heat the oil in a large heavy-based frying pan. Add the onion and cook, stirring, over low heat for 40 minutes, or until soft and caramelized.
- Cut any large potatoes into large chunks (leave the small ones whole). Cook in salted, boiling water for 10 minutes, or until just tender, then drain. Place in a large bowl with the onion, eggs and most of the chives and mix well.
- Meanwhile, grill the bacon rashers until crisp. Drain on crumpled paper towels and allow to cool slightly, then chop coarsely.
- Whisk together the mayonnaise, mustard and lemon juice. Pour over the salad and toss to coat. Divide between two lunchboxes and sprinkle with the bacon and reserved chives.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 740.3g
- Calories: 1035
- Sugar: 13.9 g
- Sodium: 1148 mg
- Fat: 70.9 g
- Saturated Fat: 9.9 g
- Carbohydrates: 77.7 g
- Fiber: 8.3 g
- Protein: 22.8 g
- Cholesterol: 236 mg