Potato pork salad



60ml (4T) cider vinegar

30ml (2T) honey

30ml (2T) water

30ml (2T) olive oil

5ml (1t) Dijon mustard


4 eggs

5 pork rashers


60ml (4T) olive oil

1 medium sweet onion,


400g baby potatoes

To serve

30ml (2T) fresh parsley, chopped

freshly ground black pepper

handful blue cheese (optional)

fresh herbs



  • Preheat the oven to 180°C.


  • In a medium bowl, whisk together the vinegar, honey, water, olive oil and mustard. Set aside.


  • Boil the eggs in water for 8 minutes, drain and set aside.
  • Put the rashers on a roasting tray and season with the salt. Roast for 15 minutes until cooked and crispy on the outside.
  • Remove from the oven and set aside to cool slightly. Chop into chunky bite-sized pieces.
  • In a pan over medium heat, add the oil and cook the onions for 2-3 minutes.
  • Add the potatoes and more salt to taste and cook until they start to brown at the edges, about 15- 20 minutes.
  • Add the rashers to the pan and a little oil to prevent them from sticking.
  • Give the dressing a quick whisk and pour it over the potatoes, a little at a time, cooking for about 1-2 minutes after each addition.

To serve

  • Dish the potatoes and rashers on to a salad platter and sprinkle the parsley and pepper over.
  • Peel the eggs, cut them in wedges and arrange on top. Sprinkle the blue cheese over (if using) and the fresh herbs.
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