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- Step 1
Place the potatoes in a large saucepan and cover with cold water. Cover and bring to the boil over high heat. Remove the lid and boil for 25 minutes or until the potatoes are just tender when tested with a skewer. Drain in a colander and set aside to cool slightly.
- Step 2
Meanwhile, 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.
- Step 3
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.
- Step 4
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 steam 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.
- Step 5
When the potatoes are cool enough to handle, peel and cut into large chunks. Place in a large bowl and place in the fridge for 20 minutes or until cooled to room temperature.
- Step 6
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.
- Step 7
To serve, transfer half the potatoes to a serving bowl and sprinkle with half the egg mixture. Top with the remaining potatoes and then the remaining egg mixture. Sprinkle with a little extra pepper, if desired.
Potato, beetroot and broad bean salad
This salad is a great barbecue accompaniment — serve alongside lamb, beef, pork, or chicken. The mayonnaise also makes a wonderful accompaniment on its own. It will keep in an airtight container in the fridge for up to 5 days.