Belgian-style potato salad recipe
Seasonal spuds, green beans and crispy smoked bacon are combined in a mustard-mayo dressing in this delicious potato salad.
See method- Serves 6
- Takes 40 mins
- 243 calories / serving
Ingredients
- 5 tbsp red wine vinegar
- 1 tbsp caster sugar
- 1 small or ½ large red onion, finely sliced
- 1kg baby potatoes, larger ones halved
- 2 x 80g pack green beans
- 1 onion or 5 round shallots, finely sliced
- 1 garlic clove, sliced
- 140g (8 slices) smoked bacon
- 2 tbsp reduced-fat mayonnaise
- 1 tsp Dijon mustard
Each serving contains
- Energy
- 1025kJ 243.0kcal
- Fat
- 8g
- Saturates
- 2g
- Salt
- 1.0g
- Sugars
- 7g
of the Reference intake
Carbohydrate 33.4gProtein 7.6gFibre 4.5g
Method
- In a small bowl, mix 2 tbsp of the red wine vinegar with the caster sugar. Toss in the red onion slices and set aside.
- Place the potatoes in a medium saucepan and cover with water. Cover with a lid and place on a medium heat, bring to the boil and simmer for 10 mins, then add the beans to the pan and cook for a further 5 mins. Drain well, then place in a large bowl.
- While the potatoes are boiling, fry the bacon pieces over a medium heat until crispy. Just before the end, toss in the shallots and garlic for 2-3 mins until softened slightly.
- Stir the mayonnaise, mustard and remaining 3 tbsp of red wine vinegar together. Pour over the potatoes and beans, along with the onions, garlic and bacon, then season well. Set aside for 5 mins for the potatoes to absorb all the flavours. Finally, top with the pickled red onions.
- Serve warm or at room temperature.
- Get ahead: Best made on the day of serving. The quick-pickled red onions can be made the day before, stored in a non-metallic container in the fridge until needed.
- See more Potato salad recipes
