Creamy Potato Salad
This glorious Creamy Potato Salad has it all! Potatoes with crispy bacon, sweet caramelised onion, mayonnaise, sour cream and horseradish
Ingredients
For the potatoes
- 1 kg baby potatoes (NOTE 1)
- 1 tbsp salt
For the bacon and onions
- 200 gm rindless bacon (sliced into small pieces) (NOTE 2)
- 1 large brown onion (or two small)
- 2 tsp brown sugar
- 2 tsp balsamic vinegar
For the dressing
- ⅓ cup whole egg mayonnaise (NOTE 3)
- ¼ cup sour cream
- 2 tsp horseradish cream (or dijon mustard) (NOTE 4)
- ½ tsp salt
- ⅓ cup thinly sliced spring onions (scallions, green onion)
Instructions
- Place the potatoes in a saucepan and add the salt. Cover the potatoes approximately an inch in water. Cook the potatoes over high heat until the water starts to boil, then reduce the heat to medium and cook until the potatoes are tender (approximately 25 minutes - work on the bacon and onions whilst the potatoes are boiling). Insert a skewer into the middle of the potato and if it pierces through effortlessly, the potato is done. Don't overcook them or they may end up too mushy. Strain the potatoes into a colander, then leave them in there for 15 minutes. The hot steam will help dry the potatoes.
- In a medium saucepan over medium-high heat, add the bacon. You may need to add in a few teaspoons of oil if you are using lean cut bacon. Fry the bacon for 5 minutes or until the fat has rendered. Remove the bacon onto a plate, leaving the fat in the pan.
- Use a paper towel to remove most of the bacon fat from the frying pan. Leave just a thin layer of oil. Heat the frying pan over medium heat, then add the sliced onions. Stir to cook for a few minutes or until the onions have softened, then add in the sugar and balsamic vinegar. Cook and stir regularly until the onions are soft and develop and nice dark colour. This should take approximately 10 minutes.
- Place all the dressing ingredients except for the spring onions into a small bowl, then mix well to combine.
- Slice the potatoes into bite-size pieces and place them in a large bowl. Then add the bacon, caramelised onion, spring onions and the dressing, then mix gently to combine. (Optional - leave some spring onions and caramelised onion for garnish)
Notes
(NOTE 1) Potatoes - I used baby potatoes, but most varieties of potatoes will work. If using large potatoes, cut them into quarters before boiling. There's no need to peel the potatoes prior to boiling unless you prefer to do so.
(NOTE 2) Bacon - My favourite bacon is streaky, as I like the ratio of fat and meat. However, all kinds of rindless bacon with fat would work.
(NOTE 3) Mayonnaise - It makes a vast difference when using good quality mayonnaise. I used regular whole-egg mayonnaise which is less sweet but more creamy and flavourful than the low-fat ones.
(NOTE 4) Horseradish cream is the secret ingredient that gives the creamy sauce depth. If horseradish isn't your thing, then swap it with your favourite mustard, like honey, dijon or wholegrain. You could leave it out altogether, but add 2 teaspoons of fresh lemon juice for some acidity.
Leftovers - Allow the potato salad to cool completely at room temperature, then transfer into an airtight container and refrigerate. It'll be good for up to 3 days.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1servingCalories: 390kcalCarbohydrates: 35gProtein: 8gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 33mgSodium: 1679mgPotassium: 842mgFiber: 4gSugar: 5gVitamin A: 139IUVitamin C: 36mgCalcium: 45mgIron: 2mg