
Potato salad with bacon & mustard
- John Torode
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Serves 6
Easy
Prep: 20 mins
Cook: 15 mins
A star rating of 4.7 out of 5.6 ratingsRate
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Add some oomph to your potato salad. If you've got vegetarians coming, serve the bacon bits in a separate bowl for sprinkling
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Ingredients
Nutrition
Units:
MetricUS
-
1kg new potatoes
scrubbed
-
200g lardon
or chopped bacon
-
bunch chives
snipped
For the dressing
-
1 tbsp walnut oil
or hazelnut oil
-
2 tbsp sunflower oil
groundnut oil or corn oil
-
3 tbsp Dijon mustard
-
5 tsp white wine vinegar
-
200ml single cream
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Nutrition: per serving
- kcal308
- fat19g
- saturates7g
- carbs28g
- sugars3g
- fibre2g
- protein9g
- salt1.65g
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Method
-
step 1
For the dressing put the oils, mustard and vinegar into a bowl with ¼ tsp each salt and pepper and whisk hard for 3 mins. Add cream and stir in. Keep at room temperature until ready to serve.
-
step 2
Boil potatoes for 12-15 mins until tender, drain, then when cool enough to handle, halve. Meanwhile, fry lardons with lots of black pepper until golden. Mix together the potatoes, lardons and chives. Pour over the dressing and mix again.
Recipe from Good Food magazine, July 2010
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A star rating of 4.7 out of 5.6 ratings
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