Classic Potato Salad With Bacon, Spring Onion & Celery
Classic Potato Salad With Bacon, Spring Onion & Celery
Serves 6 as a side
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Ingredients
- 500 g baby potatoes unpeeled, cut in half
- sea salt & cracked black pepper
- 6 pieces middle bacon
- 4 celery sticks very finely diced
- 5 spring onions very finely sliced
- 1/2 cup mayonnaise thick
- 1/2 cup sour cream
- 1 teaspoon white wine vinegar
- 1 teaspoon dijon mustard
- pinch caster sugar
- 1–2 teaspoons milk optional
Instructions
- Place the halved baby potatoes in a pot, cover with water and add a good pinch of salt. Boil until the potatoes are tender but still firm (don’t overcook them). Drain and let them cool.500 g baby potatoes, sea salt & cracked black pepper
- In a frying pan over medium–high heat, cook the bacon until crispy. Remove from the pan, let it cool, then chop into bite-sized pieces.6 pieces middle bacon
- For the dressing: Combine the mayonnaise, sour cream, white wine vinegar, mustard and caster sugar. Season well, then mix until combined. Add a little milk if it’s really thick.1/2 cup mayonnaise, 1/2 cup sour cream, 1 teaspoon white wine vinegar, 1 teaspoon dijon mustard, pinch caster sugar, 1–2 teaspoons milk
- In a large mixing bowl, combine the cooled potatoes, bacon, celery and spring onion. You can save some bacon and spring onion for garnish if you like. Pour the dressing over the potato mixture. Gently toss everything together until the ingredients are evenly coated with the dressing. Season well and place in the fridge to chill before serving.500 g baby potatoes, 6 pieces middle bacon, 4 celery sticks, 5 spring onions
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