Recipe: Cold potato salad with bacon and egg

This cold potato salad with bacon and egg is perfect for the recent hot weather spell in KL. Potato salad can vary throughout different countries of the world, and can either be served as a side dish to a main meal or as a dish itself for lunch/dinner. This also keeps well, hence is suitable for packed lunches or picnics. My version is served cold, with bacon, boiled eggs and low-fat mayonnaise. I have also added some grated carrots and red cabbage for colour contrast and extra texture. 

Hubby, who loves potato salads, gave this a big thumbs up. It's light, refreshing and makes a nice change from the Asian fare we normally have for lunch.

Cold potato salad with bacon and egg
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 2

Ingredients
2 large Russet potatoes (approx. 400g)
1 carrot, grated
2 red cabbage leaves, finely sliced
4-5 tbsp low-fat mayonnaise
Salt
2 hard boiled eggs, quartered
4 rashers streaky bacon, sliced
1 tbsp oil


1. Peel and cut the potatoes into thick chunks. In a pot of boiling salted water over medium high heat, boil the potatoes for about 12-15 minutes until tender. Drain and blanch in a bowl of iced water for about 1-2 minutes, then remove and drain.

2. In a frying pan over medium high heat, add oil and cook bacon for 6-8 minutes until crispy and well-browned. Set aside.

3. Place boiled potatoes, carrot and cabbage into a bowl. Add the mayonnaise and mix well. Season with salt. Top with eggs and bacon before serving.

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