Photo of Herby potato & bacon salad by WW

Herby potato & bacon salad

Points® value
Total Time
20 min
5 min
15 min
This flavour-packed salad swaps the mayo for a mustardy vinaigrette


New potatoes, raw

850 g, quartered

Calorie controlled cooking spray

4 spray(s)

Bacon medallions, raw

4 rasher(s), roughly chopped


1 medium, eschalion, finely chopped

Dijon Mustard

2 teaspoon(s), heaped

Wholegrain Mustard

2 teaspoon(s), level

White Wine Vinegar

1 tablespoon(s)

Olive Oil

2 tablespoon(s)

Parsley, fresh

1 tablespoon(s), finely chopped

Dill, Fresh

½ tablespoon(s), finely chopped

Cornichons in vinegar

30 g


  1. Cook the potatoes in a large pan of boiling water for 12-15 minutes until tender, then drain and shake the colander to fluff up the edges a little.
  2. Meanwhile, mist a large frying pan with cooking spray and fry the bacon over a medium heat for 3 minutes until golden. Remove with a slotted spoon and set aside on a plate. Mist the pan again and gently fry the shallot for 6-7 minutes until soft. Stir in the mustards, olive oil and vinegar until combined.
  3. Toss in the cooked potatoes and bacon. Stir through the parsley, dill and cornichons, then season to taste. Transfer to a large serving bowl and serve warm or cold.


To make this vegetarian, leave out the bacon and dust the salad with smoked paprika to serve.