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.
- 1kg potatoes, peeled and chopped into small bite-sized pieces (kipfler or chat potatoes are particularly good choices)
- 100g shortcut bacon
- 2 spring onions, thinly sliced (white and green parts)
- ½ cup chopped fresh flat-leaf parsley
- ½ cup chopped fresh dill
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 2 tbsp grainy mustard
- Put potatoes into a steamer, cover and place over a pot of boiling water. Steam the potatoes for 15-20 minutes or until cooked and just soft – don’t overcook or they will fall apart in the salad.
- Meanwhile, to prepare the bacon, halve the rashers lengthways and then slice across very thinly. Heat a non-stick pan over low-medium heat and cook the bacon and spring onions for about 5 minutes or until golden. Tip into a large bowl.
- Add the parsley and dill to the bowl with the bacon and then add the olive oil, vinegar and grainy mustard. Toss in the potatoes when they are cooked and mix well to combine all of the ingredients.
- This potato salad can be served warm or cold, and will keep for several days in the fridge.
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