This potato salad is a little different to a traditional creamy potato salad. This recipe uses mustard and apple cider vinegar, so its sweet and savory.
Ingredients:
500g Potatoes
125g Bacon (i prefer streaky) chopped
1/2 Onion, finely chopped
3 Tablespoons Apple Cider Vinegar
1/2 Tablespoon Dijon Mustard
1 Tablespoon Honey
2 Tablespoons Chive, Chopped
Method;
Cook potatoes in boiling salted water for 15mins or until tender. Cool slightly then cut into slices and transfer to a bowl, making sure the slices are seperated.
Meanwhile heat a frying pan over a medium heat, add bacon and cook until golden (around 8 mins) stirring often. Transfer to a plate. Add onions to the bacon fat and cook until soft (around 4-5mins). Add vinegar, 2 Tablespoons Water, mustard, honey and half a teaspoon of salt. Bring to the boil, then reduce to a simmer for 5 mins or until reduced by half. Add bacon back into the hot sauce, then pour over the potato slices. Season to taste and scatter with chives. Serve warm.
500g Potatoes
125g Bacon (i prefer streaky) chopped
1/2 Onion, finely chopped
3 Tablespoons Apple Cider Vinegar
1/2 Tablespoon Dijon Mustard
1 Tablespoon Honey
2 Tablespoons Chive, Chopped
Method;
Cook potatoes in boiling salted water for 15mins or until tender. Cool slightly then cut into slices and transfer to a bowl, making sure the slices are seperated.
Meanwhile heat a frying pan over a medium heat, add bacon and cook until golden (around 8 mins) stirring often. Transfer to a plate. Add onions to the bacon fat and cook until soft (around 4-5mins). Add vinegar, 2 Tablespoons Water, mustard, honey and half a teaspoon of salt. Bring to the boil, then reduce to a simmer for 5 mins or until reduced by half. Add bacon back into the hot sauce, then pour over the potato slices. Season to taste and scatter with chives. Serve warm.
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