Roasted Potato Salad with Bacon and Eggs
Roasted fingerling potatoes are the perfect accompaniment to the classic breakfast combo of bacon and eggs.
- Servings: 4
Photography: Andrew Purcell
Source: Everyday Food, September 2012
- 4 slices bacon
- 1 1/2 pounds halved fingerling potatoes
- Lemon juice
- Dijon mustard
- Chopped fresh parsley
- 4 eggs
Cook bacon until crisp, then crumble. Toss 1 tablespoon bacon fat with potatoes and roast at 450 degrees, about 30 minutes. Toss potatoes with bacon and dress with lemon juice, mustard, and parsley; season. Soft-cook eggs and serve on potato salad.