Ingredients
Scale
- 1 kilogram small white potatoes
- 5 eggs (room temperature)
- 4 –6 rashers of bacon (diced)
- 1 cup vegan mayonnaise
- 2 tablespoons chopped fresh parsley
- 1 tablespoon malt vinegar
- Salt to taste
Instructions
- Boil or steam the potatoes until fork-tender (about 15–20 minutes). Let them cool completely.
- Hard boil the eggs: Place eggs in a pot, bring to boil, then simmer for 5 minutes. Chill in cold water and peel.
- Cook the bacon in a frying pan until golden and crispy. Drain excess grease on a paper towel.
- Chop potatoes into bite-sized pieces. Peel and chop the eggs.
- In a large mixing bowl, combine potatoes, eggs, bacon, vegan mayo, parsley, and malt vinegar.
- Mix gently until everything is coated. Season with salt and adjust vinegar if needed.
- Serve immediately or chill in the fridge for up to 4 days.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Fat | 14g |
| Protein | 6g |
| Carbohydrates | 22g |
| Fiber | 2g |
| Sugars | 2g |
| Sodium | 380mg |
| Cholesterol | 110mg |
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American