Recipe by Local Roots recipe contributor, Susan Streit of Crate Cooking @cratecooking
serves 4 to 6
4 large eggs
3 tablespoons olive oil, divided
2 pounds sweet potatoes, peeled and cut into 1 to 1 1/2-inch chunks
4 ounces thick-cut bacon, cut into 1/2-inch pieces (about 4 slices)
1 small bunch radishes, trimmed and quartered
2 chipotle peppers, finely chopped
2 tablespoons apple cider vinegar
Freshly ground black pepper
1/4 cup thinly sliced chives or scallions
Bring a medium saucepan of water to a boil. Carefully lower the eggs into
the water. Cook for six minutes. Remove the eggs and run them under cold
water until they are cool enough to touch. Peel the eggs (they will be softer
than a hard-cooked egg, but not runny on the inside) and set aside (can be
done up to 3 days in advance).
Place potatoes in a large pot. Fill pot with enough cold water to cover the
potatoes by 1 inch and add 1 teaspoon of salt. Bring the water to a boil and
cook the potatoes until they are nice and tender when poked with a paring
knife, about 10-15 minutes.
Meanwhile, heat 1 tablespoon olive oil over medium heat in a 10-inch
skillet. Add bacon and sauté until it’s rendered most of its fat and is just
crisp and golden, about 5 to 8 minutes. Remove bacon with a slotted spoon
and set aside on paper towels to drain.
While the potatoes are still hot, combine them in a large bowl with the
bacon, radishes, chipotles, the remaining 2 tablespoons olive oil, vinegar, a
few pinches of salt, some pepper and the chives. Taste again for
seasoning, adding more oil or vinegar if necessary and adjust as you see fit
with salt and pepper.
Transfer the salad to a serving platter or large, shallow bowl. Slice the eggs
in half and place on top of the salad. Serve cold or at room temperature.
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