Crispy Herby Potato, Egg, & Bacon Salad
Crispy Herby Potato, Egg, & Bacon Salad. Watercress topped with crispy roasted baby potatoes, jammy eggs, applewood bacon, blue cheese, lots of herbs. It’s perfect for spring but more importantly it’s even better for Easter this week. Vibrant, festive, and delicious goodness !!
Easter is such a springy, festive holiday. So the week leading up to easter is always a week for very springtime eats. And this salad is the absolute perfect way to get festive. It’s almost like a breakfast salad, but I mean who doesn’t love breakfast for dinner or any time of the day?!
This salad is loaded with crispy roasted baby potatoes, jammy soft boiled eggs, thick-cut applewood bacon, creamy blue cheese crumbles, and an herby celery dressing that brings the whole thing together. It’s a vibrant dish that’s bursting with springtime flavors. And if you’re planning on easter brunch or even dinner this salad is perfect for serving to guests because it’s really just that pretty and eye catching.
Well our easter menu is just about finalized for this weekend. Now it’s just about getting all food for the celebration. And trust me when I say…there is going to be a lot of food on Sunday. But honestly, would you expect anything less from us on a holiday?! I think not ;)))
Ingredients
1 1/2 pounds baby red and gold potatoes; halved
1/2 pound bacon
3 tablespoons olive oil; divided
salt and pepper
3 stalks celery; thinly sliced
1 small shallot; thinly sliced
1 lemon; juiced
1/4 cup chopped fresh dill
2 tablespoons chopped fresh chives
4 eggs
5 ounces watercress
4 ounces crumbled blue cheese
fresh basil leaves
Directions
On a baking sheet lined with parchment paper, add the bacon to one side and the potatoes, cut side down, to the other. Drizzled the potatoes with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Transfer to a 375 degree oven and bake for 25 - 30 minutes or until the bacon is cooked. Remove the bacon and drain on paper towels. Raise the oven to 425 degrees and spread the potatoes in the bacon grease. Bake for an additional 10 minutes until crispy.
In a medium bowl, add the celery, shallot, lemon juice, dill, chives, and remaining 2 tablespoons of olive oil. Season with salt and pepper. Stir to combine.
In a small saucepan of boiling water, add the eggs and cook for about 6 minutes. Remove the eggs and transfer them to a bowl of ice water. Crack and peel off the shells.
Assemble the salad. Add the watercress, potatoes, bacon, eggs, and blue cheese to a serving bowl. Toss with the celery and herb mixture until combine. Serve topped with fresh basil leaves.
