Classic Potato Salad With Bacon, Spring Onion & Celery
Classic Potato Salad With Bacon, Spring Onion & Celery
Serves 6 as a side.
Ingredients
- 500 g baby potato unpeeled, cut in half
- 6 pieces middle bacon
- 4 celery sticks very finely diced
- 5 spring onion very finely sliced
- sea salt
- cracked black pepper
Dressing:
- 1/2 cup mayonnaise thick
- 1/2 cup sour cream
- 1 teaspoon white wine vinegar
- 1 teaspoon dijon mustard
- caster sugar pinch
- 1-2 teaspoons milk to thin out if too thick
- sea salt
- cracked black pepper
Instructions
- Place the halved baby potatoes in a pot, cover with water, and add a good pinch of salt. Boil until potatoes are tender but still firm (don’t overcook them). Drain and let them cool.
- In a frying pan over medium/high heat, cook the bacon until crispy. Remove from the pan, let it cool, and then chop it into bite-sized pieces.
- In a mixing bowl, combine mayonnaise, sour cream, white wine vinegar, Dijon mustard, caster sugar, salt, and pepper. Mix well. Add 1-2 teaspoons of milk if it’s really thick.
- In a large mixing bowl, combine the cooled potatoes, chopped bacon, diced celery, and sliced spring onions. You can save some bacon and spring onion for garnish on the top. Pour the dressing over the potato mixture. Gently toss everything together until the ingredients are evenly coated with the dressing. Season well with sea salt & pepper.
- Place in the fridge to chill before serving.
Nutrition
Calories: 234kcalCarbohydrates: 16gProtein: 3gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 19mgSodium: 143mgPotassium: 416mgFiber: 2gSugar: 2gVitamin A: 247IUVitamin C: 19mgCalcium: 41mgIron: 1mg
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