Ingredients
- 1kg of evenly sized crème royale potatoes, washed and peeled
- 3 eggs, at room temperature
- 150gm of rindless bacon rashers
- 3 green shallots, thinly sliced
- 1/3 cup snipped fresh chives
- Salt & freshly ground black pepper
Dijon mustard mayonnaise
- 2 egg yolks
- 1 tbs Dijon mustard, or to taste
- 1 tbs fresh lemon juice
- 1 garlic clove, roughly chopped
- 125ml (1/2 cup) olive oil
- Salt & freshly ground black pepper
Method
- Place washed and peeled potatoes in a saucepan and cover with cold water. Cover with lid and bring to a boil; cook for 20-25 minutes or until tender but maintaining firmness not falling apart. Test by piercing with a fork or skewer for tenderness.
- Place the eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, for 8 minutes. Drain and place under cold running water until cool enough to handle. Peel and set aside to cool
- Cook the bacon in a large non-stick frying pan, stirring often, over medium-high heat for 4-5 minutes or until light golden and crisp. Transfer to a plate lined with paper towel to cool.
- To make the mayonnaise, place egg yolks, mustard, lemon juice and garlic in the bowl of a food processor and process until combined. With the motor running, gradually add oil in a thin, steady stream and process until thick and pale. Taste and season with salt and pepper, and add a little extra mustard, if desired. Cover and place in the fridge until required.
- When the potatoes are cool enough to handle, cut into large chunks. Place in a large bowl and place in the fridge for 20 minutes or until cooled to room temperature.
- Chop the cooled eggs and combine with the bacon, green shallots and chives. Add the mayonnaise to the potatoes and season well with salt and pepper. Toss gently to combine.
- To serve, transfer half the potatoes to a serving bowl and sprinkle with breitling replica half the egg mixture. Top with the remaining potatoes and then the remaining egg mixture. Sprinkle with a little extra pepper, if desired.
Tips
- Mayonnaise mixture can be prepared a day prior and kept in the fridge. If you don’t like mustard leave it out of the mixture, or replace with a substitute of your taste e.g. Horseradish.
- If making mayonnaise is not your thing, purchase a quality mayonnaise from your local store.
- For a salad without mayonnaise, substitute with a mixture of fake breitling white wine vinegar and olive oil over the chopped shallots and chive mixture, then add the potato and eggs, gently toss and serve.
