A STUNNING Potato Salad with Bacon that has double the flavour without double the work. It’s creamy, tangy and tasty with the potato cooked to perfection. The bacon adds a crispy texture that lifts the salad to the next level. A hit on any dinner table!!
Double the Flavour
This Potato Salad with Bacon recipe is actually a combination of two different potato salad recipes l’ve had for a very long time. One recipe uses a vinaigrette, while the other coats the potatoes with a creamy mayo/sour cream dressing.
Allowing the hot potatoes to firstly soak up the vinaigrette dressing, then tossing them through the creamy dressing doubles the flavour without doubling the work. l also add a good squeeze of lemon juice to give the creamy dressing a tangy edge.
Using both dressings makes this a standout potato salad that will have your guests coming back for more.
Waxy potatoes that hold their shape and remain firm after boiling are ideal for salads.
My favourite variety for this salad is baby white potatoes. These are small washed potatoes which l boil whole, with the skin on.
I then cut the potatoes into quarters. If some of your baby whites are a little bigger than others, cut into sixths.
Presentation isn’t everything, but….
We’d all agree that flavour is what’s most important in any dish. If it looks terrific, but tastes blah, then no-one will be going back for more.
But presentation does count for something, and as they say, ‘we eat with our eyes’. A dish that looks sensational has the power to get the mouth watering and taste buds tingling.
Too many times, l’ve seen potato salads that look like large clumps of white fluff. What l hoped to have achieved with my Potato Salad with Bacon is a salad that not only TASTES OUT OF THIS WORLD, but looks AMAZING too.
Here’s what you do to make your potato salad look stunning:
- after boiling, cut the baby potatoes into quarters. I think this is the perfect size. Not too small or too big.
- use the ratio of potatoes to creamy dressing that l suggest to ensure that the potatoes are not ‘drowning’ in dressing.
- garnish the salad with crispy bacon and a combination of parsley and chives. Be creative with your placement of the bacon and herbs.
Now that Christmas season is upon us (oh no!), it’s time to think about the Christmas menu.
Potato Salad with Bacon will look outstanding on your dinner table, so l hope you will add it to your menu.
More Stunning Salads for any Occassion
Preparation Time: 10 mins
Cook Time: 20 -25 mins
- 4 bacon rashes, diced
- 2 tsp oil
- 1 kg / 2lb potatoes (note 1)
- 1 small cucumber, diced (note 2)
- 1 small onion, finely diced
- 1 tsp chopped chives
- 1 tsp chopped parsley
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- 1/2 tsp grated garlic
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1/2 cup mayonnaise (store bought or homemade)
- 2 tbsp sour cream
- 1 tbsp lemon juice
- salt and pepper to taste
- Place vinaigrette ingredients in a small jug. Whisk. Set aside.
- Heat 2 tsp oil in a frypan over medium high heat. Add the bacon and fry until crisp. Remove from pan and set aside.
- Mix the creamy dressing ingredients. Set aside.
- Place the baby potatoes whole, with skin on in a large pot of cold, salted water. Water level should be 2 cm / 3/4″ above potatoes. Cover and bring to the boil over high heat. Reduce heat to medium and cook uncovered for 20 -25 minutes. Test readiness by using a tooth pick. It should meet just a little resistance when piercing a potato (see note 1 for other potato varieties).
- Drain in a colander. Cut each potato into quarters. Place in a large bowl. If your baby potatoes are on the larger size, cut into sixths.
- While still hot, pour vinaigrette over potatoes. Gently toss to ensure potatoes are well coated.
- Once cooled, add the onion, cucumber and creamy dressing. Toss gently to combine.
- Transfer to a serving bowl. Sprinkle with bacon, chives and parsley.
- I use baby white potatoes for this salad. These are small washed potatoes which l boil whole, with the skin on. Other varieties found in Australia that are suitable for salads include Desiree, Kipfler, Red Pontiac and Sebago (these are the dirty ones that are always found in our supermarkets). In the US, Yellow Finn, Yukon Gold, Red Potatoes and Russet are the best potatoes to use. If using a variety other than baby whites for your salad, peel then cut into desired size. Bring a large pot of salted water to the boil. Add the potatoes. Bring back up to the boil. Cook uncovered. Apply the same readiness test to determine when cooked ( see Instruction No. 4). Continue as per recipe.
- Cut the cucumber lengthways. Use a spoon to scoop out the watery bit in the centre. This is called ‘deseeding’.