Spinach, egg and potato salad with
bacon dressing
This really pretty and light salad makes a nice first course or as a light lunch.
1 lb (500g) AMANDINE POTATOES
canola oil for shallow frying
4 large eggs
4 to 6 cups baby spinach leaves
BACON DRESSING
6 bacon slices, finely chopped
3 tablespoons olive oil
2 tablespoons finely chopped shallots
2 tablespoons white wine vinegar
1 tablespoon honey
salt and cracked black pepper to taste
To make the bacon dressing, cook bacon in medium frying pan over medium heat for about 5 minutes or until brown and crisp; drain on paper towel. Place back in jar and add remaining ingredients. Shake until well combined.
Cook potatoes in a large pot of salted water over medium-high heat for about
15 minutes or until tender; drain. Slice cooled potatoes. Heat oil in large frying
pan over medium-high heat. Cook potatoes in batches for 3 to 5 minutes each side until golden; drain on paper towel.
Place eggs, in their shells, in a medium saucepan. Cover with water. Bring to a slow boil on medium-high. Cook, uncovered, for 10 minutes. Immediately remove eggs and place in iced water. Let stand for 5 minutes; peel.
Place spinach leaves onto 4 individual serving plates. Top with potatoes and break eggs apart and scatter over spinach and potatoes. Drizzle with dressing. Serves 4.