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Chats with bacon and Gribiche-style dressing

Name: Chats with bacon and Gribiche-style dressing recipe
Yield: 6
Ingredients: 1kg chat potatoes; 8 rashers smoky bacon, rind removed; 1 tbs Dijon mustard; 1 tbs white wine vinegar; 10 cornichons, finely chopped; 2 tbs capers in vinegar, drained; 4 marinated artichoke quarters, finely chopped; 1/4 cup (75g) mayonnaise (we used Woolworths Macro Organic Whole Egg Mayonnaise); 1/3 cup (80ml) extra virgin olive oil; 1/2 bunch chives; 3 soft-boiled eggs, chopped

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https://healthimprovements.info/recipes/chats-bacon-gribiche-style-dressing-recipe/vd3zjp02

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by Phoebe Wood

Feb 10, 2020

This recipe is a delicious side salad at a barbecue, but if you're not careful, it could be all you end up eating.

1kg chat potatoes
8 rashers smoky bacon, rind removed
1 tbs Dijon mustard
1 tbs white wine vinegar
10 cornichons, finely chopped
2 tbs capers in vinegar, drained
4 marinated artichoke quarters, finely chopped
1/4 cup (75g) mayonnaise (we used Woolworths Macro Organic Whole Egg Mayonnaise)
1/3 cup (80ml) extra virgin olive oil
1/2 bunch chives
3 soft-boiled eggs, chopped

Method

1.

Place potatoes in a saucepan of cold salted water over medium-high heat and bring to the boil. Reduce to medium and cook for 15-20 minutes until tender. Drain and cool completely, then cut into quarters.
2.

Preheat oven to 180°C. Arrange bacon in a single layer on a tray lined with baking paper and cook for 12-14 minutes until crisp and golden then cool. Finely chop.
3.

Place mustard, vinegar, cornichons, capers, artichoke, mayonnaise and oil in a bowl. Finely chop half the chives and add to the bowl. Season, then fold through egg until combined. Add potato and stir to coat, then place on a serving dish and scatter with bacon. Chop remaining chives into batons and scatter over salad to serve.