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–+ servings

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.
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Servings 4

Ingredients
  

  • 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

Optional Extras

  • 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

Instructions
 

  • 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.

Assembly

  • 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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