Egg & potato salad bowls

Method

1. 1

   Cut any bigger potatoes in half and boil them in a pan of salted water with the lid on for around 20 minutes or until cooked, adding the eggs to boil 7 minutes before the end

2. 2

   Once cooked, drain and set the potatoes aside to cool and put the eggs under cold tap water for a couple of minutes to cool, then peel and cut into quarters

3. 3

   Air fry the bacon for 8 minutes at 180°C, turning halfway, set aside to cool and cut into small pieces

4. 4

   Add the potatoes and bacon (saving some bacon for the end) to a bowl, add a pinch of pepper, the Caesar dressing, the chives and the spring onions and mix well

5. 5

   Divide the gem lettuce and cherry tomatoes into 3 bowls/containers and spoon the potato salad on top, as well as the eggs and the rest of the bacon bits

6. 6

   Pop in the fridge for when you’re ready to eat and enjoy!