This no mayo potato salad with it’s lighter, herby vinaigrette is easy to make, and a very pleasing side dish. Loaded with fresh, vibrant flavours, with a cheeky hint of bacon. It is seriously yummy.
INGREDIENTS
1 kg baby potatoes, washed
3 rashers bacon, chopped very finely
80ml light flavoured extra virgin olive oil
2 tablespoons white wine vinegar
3 teaspoons wholegrain mustard
½ teaspoon freshly cracked black pepper
3 spring onions, thinly sliced
50g mixed chopped fresh herbs I used Basil and oregano
METHOD
Wash the potatoes then place them into a large saucepan. Cover with cool water.
Bring the pot to a boil over high heat, then add a couple of pinches of salt. Cook until tender.
Drain the potatoes, then leave them to cool before cutting into slices or chunks.
If you want to peel the potatoes, it’s easy to do by hand after they’ve been cooked and cooled.
While the potatoes are cooking or cooling, cook the bacon. Cook in a pan over medium heat for 5-6 minutes until golden brown and crispy all over.
An easy way of making the dressing is to get a jam jar and combine the olive oil, vinegar, whole grain mustard and pepper. Screw the lid on tight and give it a good shake. Set aside until required.
When you are ready to serve. In a large bowl, combine the potatoes, cooked bacon, sliced spring onions and herbs.
Give the dressing another good shake shake and pour all over the top. Gently toss to combine.
Let the salad sit at least 20 minutes before serving.
Original recipe: BBC Good Food
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