Kipfler Potato Salad with Egg & Pesto


1 kg Kipfler potatoes

½ cup Extra Virgin Olive Oil

Juice of 2 Lemons

Sea Salt & freshly ground black pepper

¼ cup grain Mustard

1 bunch chives, chopped

1 bunch Continental Parsley

1 rashers Bacon

4 free range Eggs, boiled


1 bunch Basil – picked, washed and dried

2 cloves Garlic

1 cup Parmesan Cheese – grated (Grana Padano or Reggiano)

100 gms Pine nuts – toastedSalt, pepper, and olive oil to taste



Blend all ingredients in a food processor until smooth.


Potato Salad:

In a pan over medium heat, add duck fat, garlic and onion.

Cook for 1 – 2 minutes or until onions begin to soften.

Add potatoes and cook for a further 5 – 10 minutes or until golden brown.

Meanwhile, in another frying pan, cook bacon until crisp, around 5 minutes.

Crack eggs into pan and fry to preferred consistency.

Stir parsley, rosemary and chives through the potato and onion mixture.

Season to taste.

Serve eggs and bacon on a bed of the crispy kipfer potatoes and a generous amount of pesto on the side.