An easy loaded potato salad. Potatoes are roasted along with crispy bacon. A creamy, herb-packed honey mustard dressing is mixed in with crunchy celery and crisp red onion. Simple and delicious.
I’ve been digging up my Christmas potatoes and they’re beauties! It’s great as I only have a small space to plant them so they’re squished in pretty close. I’m stoked I got some decent sized taters anyway!
I have enough to store for a while but some I have turned into a loaded potato salad, another easy to prepare Christmas day meal, just like this ‘Cheesy Garlic and Herb Bread. The easier to prep, the more time to eat, drink and be merry!
Here’s what’s in this potato salad:
Potatoes,parboiled then roasted for extra flavour!
- Bacon. Streaky bacon, cut into bits and roasted until crispy.
- A herby honey mustard. Mint, parsley, thyme, and oregano are chopped finely and added to a mix of mayo, honey, whole-grain mustard
- Red onion, for some sharpness.
- Chopped celery for a fresh crunch.
- Optional extras: capers and boiled egg.
This salad is best when the potatoes and bacon are still warm from the oven.
The potatoes can be par boiled the previous day and the dressing can be made and refrigerated as well as the chopped vegetables and boiled egg.
Bake the potatoes and bacon an hour or two before you serve it and mix in the dressing, vegetables and capers and egg before serving.
Loaded Potato Salad
Potatoes are roasted along with crispy bacon. A creamy, herb-packed honey mustard dressing is mixed in with crunchy celery and crisp red onion. Together it makes a delicious, warm, loaded potato salad.
- 1 Kg Potatoes Washed and cut into 3cm chunks
- 2 Tblsp Olive Oil
- 250 Grams Streaky Bacon Diced
- 4 Stalks Celery
- 1/4 Medium Red Onion
- 2 Boiled Eggs Mashed
- 1 Tsp Capers Roughly chopped
Herb Honey-Mustard Dressing
- 1/3 Cup Mayonnaise
- 2 Tblsp Whole-grain Mustard
- 1/4 Cup Sour Cream
- 2 Tblsp Honey
- 1/4 tsp Salt
- 1/2 Cup Mixed Herbs of your choice (mint, oregano, marjoram, thyme, basil, coriander, parsley, sage…)
- Salt and Black Pepper to taste
Wash and cut potatoes into 3cm chunks. Put in a pot and cover with cold water.
Bring to boil and boil for about 6 minutes. Drain and place on a baking tray. Drizzle with oil.
Heat your oven to 190 Degrees Celsius and bake the potatoes for 25-30 minutes until browned but still soft inside.
Place the chopped bacon on another oven tray and bake for 10 minutes until crispy.
Herb Honey Mustard
Chop the mixed herbs finely.
In a bowl, melt the honey so it is liquid. Add in the mayo, mustard, sour cream, herbs and salt and mix well. Set aside in the refrigerator.
If using them, hard boil two eggs. Bring water in a pot to boil and place in two eggs. Boil for 7 minutes before draining. Crack the egg shells all over then place in cold water to cool for 10 minutes before peeling. Then mash and store in the refrigerator until using.
Finely dice the red onion and chop the celery and roughly chop the capers (if using.) Add all the ingredients together in large bowl and mix well. Taste and season if necessary.
Serve with some extra chopped herbs as garnish. Best served warm.
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