Ingredients
- 1kg Perlas potatoes
- 250g tray vine-ripened cherry tomatoes
- 2 tablespoons olive oil
- 4 bacon rashers
- 3 onions, thinly sliced
- 3 thyme sprigs
- 1/2 cup (150g) Praise Whole Egg Mayonnaise
- 2 teaspoons Dijon mustard
- 1 cup flat-leaf parsley leaves, roughly chopped
Directions
- Step 1
Preheat oven to 180°C. Place potatoes in a saucepan of cold, salted water over medium-high heat and bring to the boil. Cook for 15 minutes or until tender. Drain, refresh, then halve and set aside.
- Step 2
Place tomatoes on a baking tray, drizzle with 1 tablespoon oil and season. Bake for 15 minutes, then add bacon to the tray and cook for a further 10 minutes or until bacon is crisp and tomatoes are soft. Cool slightly.
- Step 3
Meanwhile, heat remaining 1 tablespoon oil in a frypan over medium-low heat. Add the onion, thyme and 1 teaspoon salt, then cook, stirring frequently, for 25 minutes or until soft and lightly caramelised, but not brown. Remove from heat, discard thyme sprigs and cool.
- Step 4
Combine the Praise Whole Egg Mayonnaise and mustard, then toss with potato, onion and most of the parsley. Season, then transfer to a plate. Roughly chop bacon and scatter over salad with the remaining parsley. Serve topped with the tomatoes. Serves 4-6 as a side
Serving size: 4
Recipe courtesy of taste.com.au