Bacon and Mustard Potato Salad
with Spring Onion | Serves 2
Add even more deliciousness to dinnertimes with our Bacon and Mustard Potato Salad with Spring Onion. We’ve given the traditional potato salad an indulgent twist mixing the softest, fluffiest salad potatoes a with a bacon, wholegrain mustard dressing. Topped with spring onion, it’s a perfect partner to your dinners.
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
Salad Potatoes
1
Wholegrain Mustard
2
Spring Onion
60
Bacon Lardons
2
Mayonnaise
Nutritional information
Instructions
a) Bring a medium saucepan of water to the boil with 0.5 tsp of salt. b) Halve the potatoes (quarter any larger ones). c) Pop the potatoes in the boiling water and simmer until tender, 15-20 mins. TIP: The potatoes are cooked when you can easily slip a knife through. d) Once cooked, drain the potatoes in a colander and set aside for 5 mins (or more if you've got time) to cool slightly.
a) Meanwhile, heat a drizzle of oil in a small frying pan on medium high heat (no oil). b) Once the pan is hot, add the bacon lardons and stir fry them until golden brown, 3-4 mins. c) Once golden, transfer the bacon lardons into a medium serving bowl using a slotted spoon. d) Add the mayo and wholegrain mustard to the bacon and mix together. e) Trim the spring onions and thinly slice, add half the spring onion to the bowl with the mayo etc and mix again.
a) Add the potatoes to the bowl with the mustard mayo, season with salt and pepper and mix together. b) Sprinkle the remaining spring onion on top and enjoy!
