Potato Bacon Salad
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!
Ingredients
- 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
Instructions
- 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.
Notes
Most people prefer to fry the bacon strips whole and then chop them up, but I feel that chopping them up before frying the bacon makes for crispier edges on the bacon bits.