This no mayo potato salad with it’s lighter, herby vinaigrette is an easy to make, crowd-pleasing side dish. Loaded with fresh, vibrant flavour and a cheeky hint of bacon, it’s seriously yum.
⅓cupmixed chopped fresh herbs (I use fresh parsley and dill)
For best results, always weigh ingredients where a weight is provided
Equipment
Saucepan
Large bowl
Mason jar or jam jar
Instructions
COOK THE POTATOES: 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. Let it boil for 7 minutes then check to see if the potatoes are fork tender (a fork should be able to penetrate without too much force but not break the potato apart). If they aren't fork tender yet, keep cooking and checking until they are.
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.
COOK THE BACON: While the potatoes are cooking or cooling, you can cook the bacon. Cook in a frypan over medium heat for 5-6 minutes until golden brown and crispy all over.
MAKE THE DRESSING: In an old jam jar or mason jar, 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.
ASSEMBLE: 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 or up to 2 days. It can be served warm or cold.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Many countries use a 15ml tablespoon.
Potatoes: You can use just about any potato. Waxy types tend to hold their shape better and not crumble. You can use large or baby size but cook them before cutting.
Vinegar: You can substitute red wine vinegar, apple cider vinegar, rice wine vinegar or even lemon juice.
Mustard: You can substitute 1-2 teaspoons of dijon mustard.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.