Bacon, Egg and Potato Salad

Difficulty | Serves 8 | Book 6

bacon and egg potato salad symply too good to be true book 6

3 eggs
1 kilo new potatoes
cooking spray
150g bacon short cuts diced
½ cup 97% fat-free mayonnaise
2 tablespoons wholegrain mustard
½ teaspoon crushed garlic (in jar)
½ cup Spanish onion small dice
2 tablespoons parsley chopped
pepper

Per serve
FatTotal3.2g
Saturated0.9g
Fibre2.6g
Protein8.6g
Carbs17.9g
Sugar4.4g
Sodium366mg
Kilojoules569 (cals 136)
GI RatingLow

Method

  1. Boil eggs for 10 minutes then rinse under cold water. Leave to cool.
  2. Wash potatoes and cut in quarters leaving skin on. Microwave in a little water on high for 15 minutes or until just cooked but still firm. Drain well then place into a large mixing bowl to cool.
  3. Fry bacon in a non-stick frypan that has been coated with cooking spray and until browned.
  4. Add all ingredients to bowl except eggs. Gently fold ingredients together, being careful not to break up potato.
  5. Peel and cut eggs into quarters then gently fold through mixture. Refrigerate until required.

Not suitable to be frozen.

Note from Annette: Just saying the title of this recipe makes me hungry. Another interesting way to enjoy potato salad that is a little different from the recipes I have in Book 2 and Book 4.

Dietitian's tip

Using bacon short cuts and low-fat mayonnaise makes this a low-fat and low-calorie salad. It is ideal for weight reduction eating plans and people with diabetes.

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