Combi Steam Recipe: Potato Egg and Bacon Salad

The steam oven does a great job with potatoes. The texture of a steamed potato is far superior to one that has been boiled.  For this recipe we have chosen to use the baby "Perlas" potatoes that dont require peeling, but you could use any boiling potato - just make sure the chunks you cut are all of similar size.  The smaller, the quicker they will take to cook. We like Aioli with this salad but you could use any mayonnaise of your choice.

METHOD:

1. Choose very small potatoes or cut larger ones to 2cm in size
2. Set oven to Steam 100C 30 minutes and cook until the potatoes are tender
3. With 15 minutes left for the potatoes add the eggs in their shell into the oven.
4. While the potatoes and egg are steaming, cook the bacon and chop to 1-2 cm 
5. While the potatoes are still hot, add them into a bowl and stir through the aioli, mustard , salt and pepper and paprika 
6. Add all other ingredients except the eggs and stir well to coat with dressing
7. Peel the eggs and cut into quarters and gently mix into the salad.