500 g water
1000 g potatoes, peeled and cut into pieces (2 cm)
150 g bacon, cut into pieces (1-2 cm)
2 spring onions, white bits (save green bits for garnish)
1 tbsp olive oil
60 g Parmesan cheese, crust removed and cut into cubes (3 cm), plus extra shaved for garnishing
200 g mayonnaise
15 g wholegrain mustard
10 g balsamic vinegar
Place water into mixing bowl. Insert simmering basket and place eggs into it. Place Varoma dish into position, then weigh potato into it. Arrange potato pieces in Varoma dish to ensure steam can still circulate freely. Secure Varoma lid and steam 14 min/Varoma/speed 1.
Set Varoma with potato aside. Remove simmering basket with aid of spatula and carefully transfer eggs into a bowl of cold water.
Place Varoma dish with potato back into position. Stir potato pieces with spatula to ensure even cooking, then secure Varoma lid and cook 15 min/Varoma/speed 1, or until potatoes are soft.
Remove Varoma dish and set potato aside to cool, placing Varoma lid under the dish to avoid drips. Clean and dry mixing bowl.
Place bacon, spring onions and olive oil into mixing bowl and sauté 5 min/Varoma/reverse speed mix. Transfer into a serving bowl and set aside.
Once eggs have cooled, peel, quarter and slice eggs, then add to bacon mixture in serving bowl.
Place Parmesan cheese into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside.
Place mayonnaise, mustard and balsamic vinegar into mixing bowl and blend 3 sec/speed 5.
Add cooled potatoes and reserved Parmesan cheese to serving bowl. Pour dressing over salad and combine well using spatula.
Garnish salad with finely sliced spring onion/shallot fronds and extra shaved Parmesan cheese. Refrigerate salad until chilled (approx. 30 minutes), then serve immediately.
Taken from orginal recipe