This potato salad is a family favourite, and has been regularly requested ever since I first came up with the recipe years ago. The original purpose behind the recipe was for a potato salad that could suit many food intolerances at family gatherings. It needed to be wheat-free, onion-free, dairy-free and corn-free. This meant that bottled mayonnaise couldn’t be used, and neither could onion. I used to make this recipe without any sort of onion, and instead used chives to give the same flavour, however when it doesn’t need to be onion-free, I prefer to make it with spring onions instead (as I have done here).
I really like this potato salad because it doesn’t swim in a mayonnaise-based dressing, which is something I never really liked about the versions I had when growing up. Instead, by using lots of fresh herbs and a grainy mustard vinaigrette, it has a real burst of freshness and lightness that you don’t normally see in potato salads. I’ve added some bacon for bonus flavour and saltiness, but it’s only a small amount of lean bacon and I make sure to very thinly slice the bacon so that it’s well dispersed throughout the salad. I hope that you’ll enjoy this potato salad as much as my family does.
Why is this a healthier option?
- Each serve is equivalent to about 1 and ¼ vegetable servings.
- Potatoes are a good source of fibre and vitamin C. Please don’t be too concerned about the carbs in potatoes. They really are good for you as long as you keep the portion size under control.
- Fresh herbs are an excellent source of vitamins and so add bonus nutrition to the recipe.
- There really isn’t a lot of bacon in this recipe, but by cutting it into very thin slices, it seems like there’s a lot more in there.