Salad might seem like a strange choice for a winter starter but today's "mini breakfast" salad, as some of my friends call it, is even substantial enough to serve as a light summer lunch.
The combination of egg, potato, creamy mayonnaise and crispy bacon is absolutely delicious and a lovely way to kick-start your next dinner party. The first time I tasted this salad it also had pieces of chopped apple mixed in but I think the apple addition works better when serving the salad as a summer meal.
Instead of crispy bacon you can also use cubes of smoked pork rashers if you want to bulk the salad up into something more substantial. In essence the subtle flavours come from the egg, mayonnaise and potato but add a tin of drained chopped white asparagus to it and you have yet another tasty creation, so experiment.
To serve four portions you'll need:
8 strips streaky bacon
4 hard boiled eggs
4 large potatoes, peeled and boiled (I take a shortcut and slice the potatoes into cubes before boiling)
1 onion (red is best), thinly sliced
1-2 tablespoons chopped chives
1 tablespoon drained capers
1-2 cups mayonnaise
Salt and pepper
Slice potatoes and place in large salad bowl.
Peel and quarter the eggs.
Add the onion to the potato and egg.
Add mayonnaise and toss lightly until well coated.
Sprinkle with capers and chives.
Grill or fry bacon strips until really crispy, drain on kitchen paper and when cool enough, chop coarsely and sprinkle over salad just before serving.