Delicious Potato salad with bacon and sour cream
Potato salad with bacon and sour cream
This is a deliciously wholesome potato salad! W-h-o-l-e-s-o-m-e! Unlike many potato salads which have strong tangy, mayonnaise flavours and are served cold, this salad is uniquely characterised by the mustard flavours with the sour cream undertones and is served warm! I love it! It really is a welcome change to some of the bland cold salads.
The bacon brings a much needed saltiness to the dish and also compliments the mustard flavours well! Mmmm.. delish!
Potato salad with bacon and sour cream
Ingredients: 500g waxy potatoes (approximately 3 large potatoes), 125g bacon diced, 1 tbsp olive oil, 2 tbsp sour cream, 1 tsp Dijon mustard, 2 tsp wholegrain mustard, 1 tbsp red-wine vinegar, 2 tbsp roughly chopped fresh chives, salt & pepper
Steps: Place the whole unpeeled potatoes into a large pot of lightly salted cold water, then bring to the boil and simmer for 15-20 minutes or until tender; then peel and cut into cubes and set aside. Add oil to the pan and fry bacon until brown and crisp, then retain the fat in the pan and set aside the bacon on kitchen paper to drain.
Combine the sour cream, Dijon mustard, wholegrain mustard, vinegar, chives and salt and pepper in a small bowl, then transfer to the pan containing the bacon fat and stir through. Add the potato, lifting and stirring to mix, then add the bacon and stir through. Serve at room temperature.
Serves 4 - as a side dish
Tip! Use a waxy potato variety for this potato salad such as nicola, desiree, pink fir apple and bintje. And never leave cooked potatoes in their water- always drain them as soon as they are tender!
Some Dill cucumbers would also be a nice addition.