SPB Gourmet Potato Salad
This recipe is printed from Scissors, Paper, Bacon.
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.