Warm Potato Salad with Greens and Eggs

Warm Potato Salad with Greens and Eggs

Course: In Our Kitchen, Recipes, lunchDifficulty: Easy


  • 2 large eggs

  • 1 strip thick cut bacon

  • 1lb fingerling potatoes, halved

  • Salt and pepper

  • 1 Tablespoon finely diced onion

  • 1 Tablespoon Dijon mustard

  • ½ Tablespoon white wine vinegar

  • 4 cups greens such as kale, spinach, arugula etc

  • 1 cup fresh herbs such as parsley, chives, dill, mint etc. 


  • Bring a small pot of water to a boil. Carefully lower in eggs and cook for 6 minutes. Remove eggs and immediately transfer into an ice bath. Set aside.
  • Cook bacon in a large skillet over medium heat until crispy. Remove bacon and drain on a paper towel. Roughly chop. 
  • Add potatoes to bacon grease, season with salt and pepper. Cook, stirring occasionally, until potatoes are cooked through and tender. About 10-12 minutes.
  • Remove potatoes from pan and toss with onion, mustard and vinegar until fully coated. 
  • In a large bowl combine herbs and greens. Add warm potatoes and toss until combined.
  • Carefully peel and halve eggs. Divide potato mixture between two plates. Top with chopped bacon and eggs.