Egg salad with potato and bacon

Recipe from Lily Moore
Egg salad with potato and bacon
Cooking time: 25 min
Servings 4
This salad recipe is an amazing combination of adequate protein and carbs which will give your day a perfect kick-start!


  • Potato
    28,2 oz.
  • Cherry tomatoes
    5,3 oz.
  • Spinach
    2,5 oz.
  • Pepper
    to taste
  • Smoked bacon
    3,5 oz.
  • White wine vinegar
    5 tbsp.
  • Hot mustard
    1 tsp.
  • Salt
    to taste
  • Honey
    1 tsp.
  • Canola oil
    5 tbsp.

Nutrition facts per serving

  • Calories

    429 kcal

  • Protein

    12.6 g

  • Fat

    31.8 g

  • Carbohydrates

    6.8 g


  • Peel the potatoes and boil in salted water for about 25 minutes. Then let it cool and cut as desired.

  • Wash and cut the cherry tomatoes in half. Now wash and dry the spinach, then cut of the stems. Cut the bacon into wide pieces.

  • Mix the vinegar with mustard, honey, 1-2 tablespoons of water and oil. Season with salt and pepper.

  • Now mix all the prepared salad ingredients with the dressing and divide among the plates. 


  • To wash spinach, be sure to use a salad spinner, so your final salad isn’t too wet.

Bon Appetit!

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