Italian Potato Salad

This recipe is an adaptation of one from Betty Crocker’s Quick Fixes (p12).

We turned this simple side dish into a main course by adding a little bacon and eggs. Don’t worry; it’s not as breakfasty as it sounds.

Daddy Alsum is not typically an egg fan, but he thought the whole quail eggs really were a nice addition. Putting eggs in your potato salad is a very American thing, but we did it in a slightly different way so that they were more of an accompaniment rather being totally incorporated.

The original recipe said it makes eight servings, but that has to be as a side. It fed our family of four (and we had room for dessert).

[The photos are coming… Upload issues remain, well, an issue.]

What you will need:

  • Approximately 1 lb mixed beans, prepared (green, yellow and/or purple)
  • Approximately 1 lb gold potatoes, cut into quarters
  • 1/4 cup water
  • 1/4 cup balsamic vinegar
  • 4 green onions, sliced
  • 4 rashers of bacon, chopped
  • 6 quail eggs, hard-boiled and peeled

How you can do it:

  1. Place beans, potatoes and water in a microwavable casserole dish.
  2. Cover and microwave on high for 12 to 15 minutes until potatoes are softened.
  3. Meanwhile, fry onion and bacon together.
  4. Drain the beans and potatoes. Add vinegar, onions, bacon and eggs, and stir.

If you try this quick little dinner, let me know by taking a photo and sharing it with #CookingWithMummaAlsum.

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