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British Recipes

Bacon and Mustard Potato Salad

Bacon and Mustard Potato Salad

Bacon and Mustard Potato Salad

with Spring Onions | Serves 2

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Serve up a treat with this extra special potato salad, bringing mustard and bacon together to make a delicious dressing for the salad potatoes. Finished with a sprinkling of spring onions, it's a perfect snack to share with friends and family whilst watching the Wimbledon matches.

Allergens:

Egg

•Mustard

The quantities provided above are averages only.

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.

Total30 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

500 grams

Salad Potatoes

60 grams

British Smoked Bacon Lardons

64 grams

Mayonnaise

(Contains: Egg, Mustard)

8.5 grams

Wholegrain Mustard

(Contains: Mustard)

2 unit(s)

Spring Onion

Nutritional information

Energy (kcal)341 kcal

Energy (kJ)1426 kJ

Fat15.2 g

of which saturates2.6 g

Carbohydrate40.8 g

of which sugars4.5 g

Dietary Fibre0.9 g

Protein10.6 g

Salt1.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Colander

•Large Saucepan

•Bowl

Instructions

Cook the Potatoes

1

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.

Make the Bacon Dressing

2

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 serving dish 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 dressing and mix again.

Combine and Serve

3

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!

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