Bacon and Mustard Potato Salad
with Spring Onions | Serves 2
This extra special potato salad brings mustard and bacon together to make a delicious dressing for the salad potatoes. Finished with a sprinkling of spring onions, it's a perfect starter or side to share with friends and family.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
500 grams
Salad Potatoes
60 grams
Bacon Lardons
64 grams
Mayonnaise
(Contains Egg, Mustard)
8.5 grams
Wholegrain Mustard
(Contains Mustard)
2 unit(s)
Spring Onion
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water with 0.5 tsp salt to the boil on high heat.
b) Halve the salad potatoes (or quarter any large ones).
c) When boiling, add the potatoes to the water, lower the heat to medium and cook until you can easily slip a knife through, 15-20 mins.
d) Once cooked, drain in a colander and set aside to cool slightly, 5 mins.
a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
b) Once hot, add the bacon lardons and stir-fry until golden brown, 4-5 mins, then transfer to a medium bowl using a slotted spoon. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) Add the mayo and wholegrain mustard (see ingredients for amount) to the bacon and mix together.
d) Trim and thinly slice the spring onions, then add half of them to the bowl of bacon mustard dressing and mix again.
a) Once slightly cooled, add the potatoes to the bacon dressing. Season with salt and pepper, then stir to coat the potatoes in the dressing.
b) Transfer to a serving dish and sprinkle over the remaining spring onion to finish.
Enjoy!
