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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


  1. 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.

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