Potato & Bacon Harvest Salad

Instructions

1. Prepare the Potatoes

   7 min hands-on10 min waiting

   • Preheat the oven to 220°C (425°F).
   • Slice potatoes into thin matchsticks and soak in cold water for 10 minutes.
   • Drain, rinse twice, and pat dry.

2. Season and Bake Potatoes

   4 min hands-on19 min waiting

   • Finely chop rosemary.
   • Toss potatoes with olive oil, rosemary, salt, and black pepper.
   • Spread on a baking tray in a single layer.
   • Bake for 10 minutes, toss, then bake for another 8–10 minutes until golden and crispy.
   • Set aside to cool slightly.

3. Cook the Bacon

   10 min hands-on

   • Heat a frying pan over medium heat.
   • Cook bacon until crispy and fat is rendered.
   • Set bacon aside on paper towels.
   • Combine bacon fat with olive oil to make 100ml of total fat.

4. Prepare Mayo Base

   2 min hands-on

   • In a bowl, combine egg yolks, mustard, salt, and lemon juice.
   • Whisk until smooth and slightly thickened.

5. Emulsify the Dressing

   5 min hands-on

   • Add bacon-infused oil to yolk mixture gradually, whisking constantly.
   • Once stable, pour remaining oil in a thin stream while whisking.
   • Stir in lemon zest, remaining lemon juice, bacon bits, and black pepper.
   • Adjust seasoning and consistency with cold water if needed.

6. Prepare the Tomatoes

   2 min hands-on

   • Cut tomatoes into wedges and place in a sieve.
   • Sprinkle with salt and let drain for 10–15 minutes.

7. Cook the Eggs

   3 min hands-on12 min waiting

   • Bring water to a boil and reduce to a simmer.
   • Cook eggs for 7 minutes for a soft yolk.
   • Transfer to ice water, cool, peel, and slice in half.

8. Prep Kale and Chives

   4 min hands-on7 min waiting

   • Wash and dry kale, tearing into bite-sized pieces.
   • Finely chop chives.

9. Dress the Kale

   5 min hands-on

   • Toss kale with most of the bacon mayo in a large bowl.

10. Assemble the Salad

    2 min hands-on

    • Create a base with dressed kale on a platter.
    • Arrange potatoes, tomatoes, and eggs on top.

11. Garnish the Salad

    4 min hands-on

    • Drizzle remaining mayo over salad.
    • Sprinkle with chopped chives.
    • Cooking tips:
    • For ultra-crispy potatoes, ensure they are completely dry before baking and do not overcrowd the tray.
    • Whisking constantly while emulsifying the mayo is key to achieving a smooth, creamy consistency.
    • For an extra flavor boost, let the salad sit for 5–10 minutes before serving to allow the flavors to meld together.
    • Serve immediately for the best contrast between the warm crispy potatoes and the cool, creamy salad components.