With summer weather comes barbecues and outdoor dining. This no-mayo potato salad recipe is the perfect accompaniment when you fire up the grill.
Serves 2-4
Prep Time: 5 mins
Cook Time: 12 mins
Ingredients
4 small potatoes
1 rasher of bacon, chopped
1/4 tsp salt
1 tbsp olive oil
1 tsp dried parsley
2 spring onions, finely sliced
1 tbsp fresh lemon juice
2 tsp whole grain mustard
1 tsp garlic granules or powder
Freshly ground black pepper, to taste
Method
Peel and dice the potatoes and put them in a large saucepan with the salt. Bring to the boil, then simmer for around 12 minutes, until you can insert a fork gently into the potatoes. Drain and put them in a medium-sized bowl.
Dice the bacon rasher and pan fry until golden.
Combine the olive oil, parsley, lemon juice, mustard, garlic and black pepper in a small bowl.
Drizzle the potatoes with the mixture and gently mix to combine. Add the spring onions and bacon and lightly toss. Let sit for at least a few minutes before serving to allow the dressing to soak into the potatoes.
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