Wednesday, 5 June 2013

potato salad.

last night was one of those where you rush into the house, rustle up dinner and are back on the road not too long after. we have a lot of those nights - something about church life requires it. at times i find it exhausting, but usually, i love that we have a community to love us, a place to go that feels like home, and adding a good meal to that is just icing on the cake.

years ago i created a roasted potato salad with pesto. it might be the first real 'recipe' i ever thought of on my own, i was proud and my family LOVED it. one night at a dinner party a friend of my mom's asked for the recipe, the highest praise. but the beauty is that it's just humble ingredients.

heading home last night, knowing i was short on time and there were few ingredients in the fridge i wondered what i could do with eggs, bacon and potatoes that wasn't breakfast for hour later this was on the table...and it was good enough for lunch today.

roasted potatoes and red pepper, greens slightly wilted by the heat, crispy fried bacon, and just perfect hard/soft boiled eggs (i'm talking about the sweet spot in between a soft boiled egg and a hard boiled egg where the yolk is just slightly gooey and the whites are hard).

pesto potato salad meets breakfast.
serves 3-4

time required: 45 minutes, 25 hands on.


  • 6 eggs 
  • 1/2 kg (1 lb) of baby new potatoes
  • 1 red pepper 
  • 2 tbsp olive oil 
  • 8-12 rashers (strips) of bacon 
  • two large handfuls of greens (i used baby spinach, watercress and rocket) 
  • 2 tbsp pesto (prepared or homemade) 
  • heat oven to 200 C, 425 F, place a medium pot of water onto boil, cut bacon into 1/2" pieces, roughly dice (1") potatoes and red pepper 
  • spread potatoes and red pepper on baking sheet, toss in olive oil and season with salt and pepper, roast for 30-45 until golden and crisp
  • over medium-high heat fry bacon until crisp, once done, set aside, but do not drain (you want the flavourful fat)
  • once water is boiling cook eggs on a low simmer for 7 minutes (essential for the perfect middle). when finished run under cold water for a minute to allow handling, peel and chop roughly.
  • once potatoes are roasted transfer to bowl, along with roasting oil, add bacon and rendered fat and toss with pesto. add salad greens. 
  • plate salad, add eggs, enjoy. 

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