This Potato Bacon salad is more than just an ordinary potato salad, it is a generous and flavorful meal in itself, with a mix of elements including the textures of crispy bacon and red onion and a dressing that doesn’t overpower
Summer to me means picnics in the park, heading off to the Alps to take in the views and cooling off in the local swimming pool or at the lakeside. There is nothing quite like lazing on a picnic blanket at the lakeside or taking a plunge in the cool water.
My preferred picnic food is usually pulled pork sandwiches, potato salad and some boiled eggs. Guess I didn’t get the memo about eating light during the summer! This time around, I jazzed up the salad with some crispy bacon bits to give it some beautiful crunch and texture. I’ve added some finely chopped red onions to the salad, but you could add some chopped celery as well.
A few tips for cooking potatoes for salads:
- Place the cleaned and cubed potatoes in a pot on the stove top. Add just enough water to cover the potatoes.
- Turn on the stove and let the water come to a boil. Reduce the heat to a gentle boil and let the potatoes cook for around 10 minutes.
- if you are using whole potatoes, cook them for 15 minutes.
- Before dressing up the salad, make sure you drain the hot water and immerse the potatoes in cold water for at least 5 minutes.
Potato Bacon Salad
- 500 grams baby potatoes washed and chopped into quarters
- 300 grams bacon strips chopped
- Half red onion finely chopped
For the dressing
- 1.5 tablespoons Dijon Mustard
- 1.5 tablespoons Sour cream
- 1/4 cup dill chopped
- 1 teaspoon Onion powder
- 1/2 teaspoon White pepper powder
- Salt to season
- Start by boiling the potatoes. In a large pot, add the potatoes, a tablespoon of salt and add enough water to just cover the potatoes. Bring to a boil and reduce the heat to a gently boil. After 10 minutes of boiling, turn off the heat and check for tenderness. A fork or knife should easily pierce the potatoes. Once done, drain the hot water and fill up the pot with cold water. Let the potatoes cool while you make the rest of the ingredients.
- In a skillet, fry the chopped-up bacon strips until they are crispy. This should take around 5 minutes. Once done, transfer the bacon to a kitchen towel to soak up the excess fat.
- Set aside.
- In a large mixing bowl, combine the dijon mustard, sour cream, dill, chopped onion, onion powder and white pepper powder. Add salt to season.
- To the mixing bowl, add the potatoes, followed by the bacon. Reserve some of the bacon bits for the topping. Combine all the ingredients until the potatoes and bacon are well coated with the dressing.
- Add the reserved bacon bits to top off the salad.
- Serve at room temperature, or cold. This salad can be kept covered in the fridge in an airtight container, for up-to a week.