Bacon Lardons and Mustard Potato Side Salad
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Bacon Lardons and Mustard Potato Side Salad

Bacon Lardons and Mustard Potato Side Salad

Serves 2 | with Spring Onions

This extra special potato salad brings mustard and bacon together to make a delicious dressing for the salad potatoes. Finished with a sprinkling of spring onions, it's a perfect starter or side to share with friends and family.


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.

Preparation Time30 minutes
Cooking time10 minutes


serving amount

500 grams

Salad Potatoes

60 grams

British Smoked Bacon Lardons

64 grams


(Contains Egg, Mustard)

8.5 grams

Wholegrain Mustard

(Contains Mustard)

2 unit(s)

Spring Onion


Nutritional information

Energy (kJ)1572 kJ
Energy (kcal)376 kcal
Fat15.2 g
of which saturates2.6 g
Carbohydrate52.6 g
of which sugars5 g
Protein10.8 g
Salt1.56 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan


Cook the Potatoes

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

a) Meanwhile, heat a drizzle of oil in a medium 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 bowl using a slotted spoon. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) Add the mayo and half the wholegrain mustard to the bacon and stir to coat. TIP: Keep the remaining mustard for another recipe.

d) Trim and thinly slice the spring onions, then add half of them to the bowl of bacon mustard and mix again.

Combine and Serve

a) Once cooled slightly, 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 onions to finish.