Roasted Baby Potato and Egg Salad

Roasted Baby Potato and Egg Salad

Take a simple potato salad to the next level with our upgraded version of the ever-versatile side dish. Perfect for picnics, braais, and more.

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Prep Time: 5

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Cook Time: 20

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Serves: 4

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Difficulty: easy

Ingredients

  • 500 g baby potatoes cut in half
  • 2 tbsps sunflower oil
  • 200 g diced bacon
  • 2 eggs boiled and sliced
  • 4 tbsps Hellmann's mayonnaise
  • 4 tbsps milk
  • ½ tbsps cucumber diced
  • 1 tbsp Robertsons barbecue spice
  • Serving Size 4

    Amount per serving

    • Energy 485
    • Protein 12.5g
    • Carbohydrate incl. fibre 18.1g
    • Carbohydrate excl. fibre 16.0g
    • Sugar 1.9g
    • Fibre 2.1g
    • Fat 40.3g
    • Saturated Fat 10.1g
    • Unsaturated Fat 28.1g
    • Monounsaturated Fat 16.1g
    • Polyunsaturated Fat 12.0g
    • Trans Fat 0.1g
    • Cholesterol 148mg
    • Sodium 727mg
    • Salt 1.82g
    • Calcium 5%
    • Iron 8%
    • Potassium 16%
    • Vitamin C 31%
    • Vitamin A 4%

Directions

  1. Preheat oven to 180°C

  2. Place your baby potatoes on a baking tray, drizzle with 1 tablespoon of sunflower oil and season to taste, and roast in the oven for 20 minutes or until cooked.

  3. Heat the remaining sunflower oil in a pan and fry your bacon until crisp.

  4. Stir milk and mayo together and set aside.

  5. In one big bowl mix potatoes, eggs, cucumber and pour over the mayo and milk mix, season with Robertsons BBQ Spice and mix well.