Warm Potato, Belly Bacon and Soft Poached Egg Salad

Featuring Paul Newman’s Own® Light Honey Mustard Dressing

Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 4


600g waxy potatoes, medium size
200g golden shallots
120g black pig belly bacon rashers, rind removed (or other high quality bacon product)
4 free range eggs
1 tbsp verjuice (or vinegar)
4 tbsp Paul Newman’s Own Light Honey Mustard Dressing
6 tbsp extra virgin olive oil, plus extra for serving
2 tbsp flat leaf parsley, roughly chopped
sea salt & freshly ground black pepper



Preheat a fan forced oven to 200°C

1. Cook unpeeled potatoes in simmering water until cooked through. Strain off water and set aside to cool just until you can handle them.

2. Meanwhile, cut the golden shallots in half lengthways, leaving the skin on, place onto a baking tray and drizzle with 2 Tbsp of the olive oil, rub in well then place into oven for 15 minutes or until soft and cooked through. Remove the skins and set aside.

3. Cook bacon rashers in a hot non-stick frying pan for 2-3 mins on each side. Place onto on kitchen paper towel and leave to cool. Once cool break into pieces.

4. Once the potatoes have just cooled enough to handle, peel away the skin, then break the potatoes into bite size pieces and place into a mixing bowl.

5. Dress potatoes with the dressing & extra virgin olive oil and mix in the roasted golden shallots, parsley, bacon and season with sea salt & freshly ground black pepper to taste, toss gently to coat all the potatoes in the dressing.

6. Poach 4 eggs in 500ml of water and 2 Tbsp of verjuice in a pot of simmering water for 4 minutes.

To serve, divide the warm potato salad onto 4 serving plates then place the soft poached egg on top and drizzle with extra virgin olive oil.

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