Herby potato & bacon salad
2
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
This flavour-packed salad swaps the mayo for a mustardy vinaigrette
Ingredients
New potatoes, raw
850 g, quartered
Calorie controlled cooking spray
4 spray(s)
Bacon medallions, raw
4 rasher(s), roughly chopped
Shallots
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
Instructions
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.
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