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Roasted baby Potato and Egg Salad

Roasted Baby Potato and Egg Salad 
  • 4 People
  • 25 min.
  • easy 
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. 
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
Cooking Method

  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.

  • Nut Free
  • Dairy Free
  • Gluten Free

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