honey mustard bacon potato salad recipe. northern ireland food blogger. The perfect recipe for summer
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Honey Mustard Bacon Potato Salad

honey mustard bacon potato salad recipe. northern ireland food blogger. The perfect recipe for summer

When developing this recipe for honey mustard bacon potato salad, I asked my wife how to describe it and she said “Potato salad is the comfort food of summer time.” She’s right of course 😉 it’s also the perfect side dish, or to bring along with you to a BBQ and an awesome way to incorporate seasonal produce like new baby boil potatoes.

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Ingredients

  • 500g baby new potatoes
  • Salt for boiling
  • 100g bacon lardons
  • 200g natural yoghurt
  • 2 tbsp wholegrain mustard
  • 2 tbsp honey
  • 1 lemon (juice and zest)
  • 2 spring onions

Instructions

  1. Bring a pot of salted water to a boil. Add the baby new potatoes and cook for 15-20 minutes or until fork-tender. Drain and let cool slightly.
  2. While the potatoes are cooking, place the bacon lardons in a pan and fry over low-medium heat until crispy.
  3. In a bowl, mix together the yoghurt, wholegrain mustard, honey, lemon juice, and lemon zest to make the dressing.
  4. Once the potatoes have cooled, chop them into quarters.
  5. Chop the spring onions.
  6. In a large mixing bowl, combine the potatoes, bacon lardons, and spring onions.
  7. Add the dressing and toss gently to coat everything evenly.
  8. Serve immediately or chill in the refrigerator before serving. Enjoy!

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honey mustard potato salad with bacon recipe northern ireland food blogger. The perfect recipe for summer

Substitutions and variations

Substitutions:

  • Instead of bacon lardons, you can use diced ham, or smoked salmon for a different flavour. If you are vegan or vegetarian you could also use plant based bacon.
  • You can use Greek yoghurt instead of natural yoghurt for a thicker and creamier dressing.
  • Dijon mustard can be used instead of wholegrain mustard for a milder flavour.

Variations:

  • For a completely vegetarian version, omit the bacon lardons and add roasted vegetables like cherry tomatoes and red peppers.
  • Add chopped fresh herbs like parsley, dill, or chives to the dressing for an additional burst of flavour.
  • To make the salad more filling, add boiled eggs, avocado, or grilled chicken.
  • For a spicy twist, add a pinch of cayenne pepper or some sriracha to the dressing.

Storage and leftovers

Storage:

  • Store the potato salad in an airtight container in the refrigerator for up to 3 days.
  • Do not freeze the potato salad as the dressing may separate and the potatoes may become mushy.

Leftovers:

  • Leftover potato salad can be eaten cold or at room temperature.
  • You can also reheat the potato salad in the microwave or on the stove, but note that the dressing may separate and become watery when reheated.

Enjoy! 🙂

 

Honey Mustard Bacon Potato Salad

When developing this recipe for honey mustard bacon potato salad, I asked my wife how to describe it and she said "Potato salad is the comfort food of summer time." She's right of course 😉 it's also the perfect side dish, or to bring along with you to a BBQ and an awesome way to incorporate seasonal produce like new baby boil potatoes.
Course Appetizer, Salad, Side Dish
Cuisine American
Keyword bbq, potatoes, Quick & Easy, Quick Meal
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 262kcal

Ingredients

  • 500 g baby new potatoes
  • 100 g bacon lardons
  • 200 g natural yoghurt
  • 2 tbsp wholegrain mustard
  • 2 tbsp honey
  • 1 lemon juice and zest
  • 2 spring onions
  • salt for boiling potatoes

Instructions

  • Bring a pot of salted water to a boil. Add the baby new potatoes and cook for 15-20 minutes or until fork-tender. Drain and let cool slightly.
  • While the potatoes are cooking, place the bacon lardons in a pan and fry over low-medium heat until crispy.
  • In a bowl, mix together the yoghurt, wholegrain mustard, honey, lemon juice, and lemon zest to make the dressing.
  • Once the potatoes have cooled, chop them into quarters. Chop the spring onions.
  • In a large mixing bowl, combine the potatoes, bacon lardons, and spring onions.
  • Add the dressing and toss gently to coat everything evenly.
  • Serve immediately or chill in the refrigerator until ready to serve. Enjoy!

Nutrition

Calories: 262kcal | Carbohydrates: 36g | Protein: 16g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 42mg | Sodium: 865mg | Potassium: 674mg | Fiber: 4g | Sugar: 13g | Vitamin A: 123IU | Vitamin C: 40mg | Calcium: 92mg | Iron: 1mg

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