Warm new potato salad with crunchy bacon
Serves: 8
Prep time: 20 mins Total time: 
Recipe photograph by Martin Poole
Warm new potato salad with crunchy bacon
Serves: 8
Prep time: 20 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
421Kcal
Fat
22gr
Saturates
6gr
Carbs
43gr
Sugars
3gr
Fibre
5gr
Protein
12gr
Salt
1.5gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
- 2kg waxy new potatoes (such as Vivaldi or Charlotte), halved
- 14 rashers rindless, dry-cured streaky bacon, smoked or unsmoked
- 2 tsp Dijon mustard
- 2 tbsp white wine vinegar
- 1 tsp maple syrup
- 4 tbsp extra-virgin olive oil
- 100g soured cream
- 2 tbsp mayonnaise
- 1 bunch of spring onions, trimmed and thinly sliced
- 1 x 28g pack flat-leaf parsley, leaves only, chopped
Step by step
- Put the potatoes into a large pan of cold salted water. Bring to the boil, lower the heat and simmer for about 15-20 minutes until just tender.
- Meanwhile, preheat a ridged cast-iron griddle until smoking hot, then reduce the heat to medium. Lay on a few of the rashers, side by side and cook them for 3 minutes until golden. Turn over and cook for another 2-3 minutes until the fat has nicely rendered. Lift on to a tray lined with kitchen paper and leave to go cold and crisp. Repeat with the remaining bacon rashers, pouring away the excess fat from the griddle between batches.
- Meanwhile, mix the mustard, vinegar and maple syrup together in a small bowl then gradually whisk in the oil to make a thick dressing. Season to taste, using plenty of black pepper. Separately, mix together the soured cream and mayonnaise until smooth.
- Drain the potatoes and, when cool enough to handle, peel off the skins (or you can leave them on) and cut the potatoes into chunky pieces. Put them into a bowl; stir in the dressing, then the soured cream mixture, the onions and parsley. Crumble over two thirds of the bacon, season and gently mix together. Scatter over the remaining bacon and serve.
