Potato and Bacon Seasonal Salad
Crispy bacon, Dijon mustard and yogurt dressing transforms this classic potato and bacon salad whilst red chicory adds a lovely crunch. This recipe is very easy to make and it requires just a few ingredients you most probably have in your pantry. Alternatively, you can be very creative by adding or taking out ingredients. We sometimes like to omit the chicory, and instead add two boiled eggs-sliced and black olives. Try your own version and see what you like most!
Serves: 4
Prepare: 15 minutes
Cook: 15 minutes
Ingredients:
- 500g charlotte or salad potatoes, large ones cut into bite-sized pieces
- 1 small pack of smoked bacon or pancetta
- ½ red onion, finely chopped
- 8 cocktail gherkins, thinly sliced, plus 2 tbsp vinegar from the jar
- 150g Greek yogurt or crème fraiche
- 1 tsp mustard with horseradish
- 1 tbsp fresh or frozen dill
- 140g red chicory
1. Bring a large pan of salted water to the boil. Cook the potatoes for 10-15 minutes until tender, then drain and allow to cool until just warm. Meanwhile, heat a frying pan and add the bacon. Cook gently for 15 minutes, stirring now and then, until very crispy and golden. Drain on kitchen paper.
2. Toss the onion with 2 tbsp of the vinegar from the gherkin jar, add a pinch of salt and set aside. In a large bowl, mix the yogurt, mustard and dill. Trim the chicory, snap the larger leaves from the cores and cut the cores into thin wedges.
3. Toss the just-warm potatoes into the yogurt mixture, along with most of the onion (and its pickle juices), gherkins and bacon. Tumble in the chicory, reserving some leaves, then season if needed. Scatter with the rest of the onion, gherkins, chicory and bacon, to serve.
Tip: Frozen dill can be spooned straight from its pack for great flavour and no waste.
An elegant white wine with fruity notes is a top match for this salad.
