Potato, Bacon & Egg Salad - cooking recipe

Ingredients

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

Preparation

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