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Good Evening every body, at this time you get present recipe Loaded warm potato salad with 9 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 6 stages of easy cooking Loaded warm potato salad.

Ingredients for Loaded warm potato salad

1. Prepare 4 : room temperature eggs.

2. Needed 6 slices : bacon.

3. Needed 680 g : fingerling potatoes, halved.

4. Needed 1 : shallot, finely sliced.

5. Needed 1 tbsp : capers.

6. Needed 2 tbsp : mayonnaise.

7. Prepare 100 g : plain Greek yogurt.

8. Needed 1 tsp : Dijon mustard.

9. Needed Handful : fresh chives, chopped.

If all ingredients Loaded warm potato salad it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Loaded warm potato salad

1. Lay the eggs gently into a small pot of boiling water. Make sure there's enough water that the eggs are fully submerged. Boil for 5 min 15 sec, then remove them to an ice bath. Once completely cooled, place them in the fridge..

2. Fry the bacon in a large pan on medium-high heat. When crispy, remove the bacon to a paper-towel lined plate to drain. Set the pan aside. Do not toss the bacon grease..

3. Drop the potatoes into a large pot of boiling salted water. Let boil for about 15 minutes, or until the potatoes are fork tender. Pull the potatoes out and spread them on a platter lined with a clean kitchen towel. Let them steam and dry up while you return to the eggs..

4. Pull the eggs from the fridge. One at a time, gently tap the eggs all over with the back of a spoon. Peel them carefully in the sink under lightly running cold water. Set the eggs aside again until you're ready to assemble..

5. Put the pan you used to fry the bacon back on medium-high heat. Add the potatoes, and let fry for 1 minute until they start to get some crispy edges. Crumble the bacon, then add it as well as the shallot and the capers to the pan. Keep frying for 3 to 4 minutes. Pour everything into a large mixing bowl..

6. Add the mayo, Greek yogurt, mustard, a large pinch of chopped chives, and several grinds of black pepper to the bowl. Toss to combine. Serve warm, with each portion topped with an egg and an extra sprinkle of fresh chives..

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