Spring Potato Salad with Radishes and Bacon

A bright, incredibly tasty and rich salad. Thanks to potatoes and bacon, it’s also quite filling, and radishes and green onions add freshness and spring flavor. Everyone will like it without exception. You can choose the salad dressing to your taste.
cook time: 20 min
Miles Denholm
Spring Potato Salad with Radishes and Bacon

Nutrition Facts (per serving)

156
Calories
8g
Fat
10g
Carbs
5g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic 1 clove
Eggs 3 pc
Potato (small size) 5 pc
Green onions 10 g
Vegetable oil 2 tbsp
Mayonnaise 2 tbsp
Radish 300 g
Bacon 200 g
Allspice to taste

Recipe instructions

Step 1

Step 1
Boil potatoes and eggs until tender. It is better to choose potato tubers of approximately the same size. Cook unpeeled. While the potatoes and eggs are boiling, prepare the remaining ingredients. Heat vegetable oil in a frying pan, add finely chopped onions. Fry, stirring, until the onion becomes transparent. Immediately add the bacon cubes to the pan. Fry everything together for a while. Remove from heat.

Step 2

Step 2
Cool boiled potatoes and eggs, and cool fried bacon. Peel eggs and potatoes and cut into large cubes.

Step 3

Step 3
Next, cut the radishes into large pieces. Place all ingredients in a deep container.

Step 4

Step 4
Add cooled fried bacon to the potatoes, eggs and radishes (if you plan to make the salad with mayonnaise, then spoon out the bacon and onions, leaving the oil in which the food was fried in the frying pan). Peel the garlic and pass through a press. In a separate container, mix mayonnaise with garlic.

Step 5

Step 5
Add a little salt to the salad to taste, add finely chopped green onions and dill. Add mayonnaise and allspice. Mix the salad. Let sit for about 10 minutes and serve.

Additional rubrics

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