Bacon and Egg Roasted Potato salad


  • 3 Smart Eggs
  • 1 lb Caribbean Passion bacon, chopped
  • 2 lbs Irish potatoes, diced, skin on
  • 2 tbsp vinegar
  • ½ tsp baking soda
  • 3 cloves garlic, minced
  • ¾ cup mayonnaise
  • ¼ cup milk or cream
  • 1 tbsp lime or lemon juice
  • 2 tbsp whole grain mustard
  • 4 stalks scallions, chopped
  • 1 medium red onion
  • 1 tbsp sugar
  • Salt and pepper to taste


  • Bring a large pot of water to boil with 4 tbsp vinegar
  • Add potatoes and baking soda. Boil for 12 minutes, then drain potatoes. Set aside to air dry
  • Add bacon and thyme leaves to frying pan and cook until bacon crisps. Remove bacon from pan, leaving the fat behind. Turn off heat, add garlic to pan and cook for 1 minute.
  • Preheat oven to 425 ֯ F, toss potatoes around in bacon fat to completely coat them and slightly bruise. Roast until crispy
  • Boil eggs to doneness you desire and chop them. Combine mayo, lime/lemon juice, milk/cream, sugar, mustard, salt and pepper to taste
  • Once potatoes are done roasting, allow to cool. Combine potatoes, bacon, eggs and scallion, red onions and mayo mixture. Allow to chill for at leat 1 hour before serving.

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