Potato, Bacon & Egg Salad

• 400 g baby potatoes, skin on, scrubbed clean and cooked until just tender
• 5 tablespoons vegetable oil (I used Sunflower Oil)
• 250 g bacon bits
• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 spring onions, chopped (white and green parts)
• lettuce, shredded
• 1 red bell pepper, chopped
• 1 large avocado, chopped
• 4 hard-boiled eggs, halved
• salt & freshly ground black pepper

1. Heat half the Oil in a large saucepan - fry the Bacon until crisp - remove and keep aside.
2. Using the same saucepan - add the remaining Oil - cut the Baby Potatoes in half and fry in the Oil until golden.
3. Add the Balsamic Vinegar, Mustard and Spring Onions - stir-fry another minute and remove from heat - add half the cooked Bacon and keep aside.
4. Arrange the shredded Lettuce on a serving plate - spoon over the warm Potato mixture - scatter the Red Pepper and Avocado over the Potatoes.
5. Top with the Egg halves and the remaining cooked Bacon Bits - season to taste with Salt and Black Pepper.

baby potatoes, vegetable oil, bacon bits, balsamic vinegar, mustard, spring onions, red bell pepper, avocado, eggs, salt

Taken from www.food.com/recipe/potato-bacon-egg-salad-507725 (may not work)