Ingredients
- 800 grams potatoes, peeled and cut into 2cm cubes
- 1 teaspoon salt
- 200 grams bacon
- ¾ cup lebanese cucumber, finely diced
- 2 stalks celery, thinly sliced
- ¼ red onion, finely diced
Potato Marinade
- 1 tablespoon dijon mustard
- 2 tablespoons white vinegar
- 60 ml olive oil
- ½ teaspoon sugar
- salt and pepper
Potato Dressing
- 75 grams mayonnaise
- 75 grams sour cream
- 1 tablespoon wholegrain mustard
- salt and pepper
Instructions
- Place the potatoes into a large pot of salted water. Heat the water to a simmer and cook for 4 minutes. Until the potatoes are just cooked through. Remove from heat and drain the water.
- Add all the potato marinade ingredients to a jar. Shake until well combined.
- Transfer the potatoes to a large bowl and pour over the potato marinade. Gently toss the potatoes and then cover and refrigerate for 2 hours.
- Cook the bacon until crispy. Drain on paper towel and then dice into small pieces.
- In a small bowl add all the potato dressing ingredients and mix to thoroughly combine.
- Add the celery, cucumber, onion and ¾ of the bacon in with the potatoes. Add the potato dressing and then toss gently to coat.
- Refrigerate for 1 hour and then serve garnished with the remaining bacon.
When it comes to classic comfort food, few dishes rival the beloved potato salad. But why settle for ordinary when you can indulge in something extraordinary? Prepare to elevate your picnic game with this gourmet potato salad recipe that combines the simplicity of traditional flavors with a touch of sophistication. Bursting with crisp bacon, crunchy celery, and tangy mustard dressing, this dish is sure to steal the spotlight at any gathering.
Preparing the Potatoes
Crafting the perfect potato salad starts with the choice in potato. Choosing the right potatoes can make all the difference in creating a memorable potato salad. Opt for varieties like Desiree or Coliban, known for their creamy texture and ability to hold their shape when cooked. These potatoes strike the perfect balance between starchy and waxy, ensuring a salad that’s neither too mushy nor too firm. When shopping, look for potatoes that are firm, smooth-skinned, and free from any sprouting or green spots.
Take 800 grams of the chosen potatoes and then peel and cut the potatoes into uniform 2cm cubes. Boil them in generously salted water for about 4 minutes until just tender, ensuring they retain their shape. Slightly firm is fine as they will continue to cook with the residual heat.
In a jar, combine 1 tablespoon of Dijon mustard, 2 tablespoons of white vinegar, 60 ml of olive oil, ½ teaspoon of sugar, and salt and pepper to taste. Shake vigorously until the ingredients are thoroughly blended. Pour this marinade over the potatoes, gently tossing to coat each cube. Then, cover the bowl and refrigerator for 2 hours.
Preparing the Bacon
While your potatoes marinate, it’s time to prepare the pièce de résistance: crispy bacon. Cook 200 grams of bacon in a pan over medium high heat until irresistibly golden and crunchy. Remove from the heat and drain on paper towel.
Once cooled, dice it into small, savory pieces that will add a burst of flavor to every bite.
Crafting the Potato Dressing
In a small bowl, combine 75 grams each of mayonnaise and sour cream with 1 tablespoon of wholegrain mustard. Season with salt and pepper to taste.
This luscious dressing will envelop the salad with its creamy texture and zesty undertones, elevating it to gourmet status.
Assembling the Potato Salad
The final step in crafting the perfect potato salad is to bring all the elements together. In a large bowl, toss together the marinated potatoes, crispy bacon, diced Lebanese cucumber, thinly sliced celery, and finely diced red onion. Pour the creamy dressing over the top, gently folding everything together until every ingredient is coated in its luxurious embrace.
Note: Add only ¾ of the cooked bacon. Reserve the remainder for garnishing the finished potato salad.
Chill and Serve
For optimal flavor infusion, refrigerate the salad for an additional hour, allowing the ingredients to meld and the flavors to intensify. When ready to serve, garnish with a sprinkling of fresh herbs and then top with the remaining bacon for an extra touch of indulgence.
The potato salad will keep for up to 3 days in the fridge.
