Honeyed Bacon Roast Potato Salad

Ingredients

1. To make the honeyed bacon, place your oven rack in the middle position and preheat oven to 180°C (fan forced). Line two baking trays with parchment paper.
2. Brush bacon on each side honey, transfer to baking sheet and bake for 8-10 minutes until dark golden. Drain on paper towel and set aside to cool completely then break into 3cm pieces.
3. Bring a large pot of salted water to the boil and par-cook the potatoes for 10 minutes until just starting to soften. Drain potatoes well and transfer to second baking tray. Toss with olive oil, salt and pepper and bake for 25-30 minutes until golden brown and crispy.
4. While the potatoes are cooking, prepare dressing. In a bowl combine honey, mayonnaise, mustard, chilli sauce and apple cider vinegar, mix until well combined, then add salt and pepper to taste.
5. When the potatoes are cooked, set aside to cool slightly, then toss with rocket leaves and a few tablespoons of the dressing. Top with honey roasted bacon, sliced boiled eggs and serve with remaining dressing.
6. PREP AHEAD: This dish is best served on day of cooking. Dressing can be prepared up to a week in advance and stored in an airtight container.

Used in this recipe