Belgian-style potato salad recipe

Name: Belgian-style potato salad
Yield: Serves 6
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

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

Shop your ingredients

Tesco Red Wine Vinegar 350Ml
5 tbsp red wine vinegar
£1.55
£4.43/litre
Silver Spoon Caster Sugar 1Kg
1 tbsp caster sugar
£2.25
£2.25/kg
Tesco Red Onions Loose
Aldi Price Match
1 small or ½ large red onion, finely sliced
£0.20
£0.95/kg
Tesco Finest Baby Potatoes 750G
£1.00 Clubcard Price
(£1.33/kg)
Offer valid for delivery from 06/10/2026 until 19/10/2026
1kg baby potatoes, larger ones halved
£1.30
£1.73/kg
Tesco Green Beans 220G
Aldi Price Match
2 x 80g pack green beans
£0.85
£3.86/kg
Tesco Brown Onions Loose
1 onion or 5 round shallots, finely sliced
£0.11
£0.95/kg
Tesco Large Garlic
1 garlic clove, sliced
£0.50
£0.50/each
Woodside Farms Smoked Back Bacon 300G
Aldi Price Match
140g (8 slices) smoked bacon
£1.25
£4.17/kg
Hellmann's Lighter Than Light Mayonnaise Squeezy 430ml
Everyday Low Price
2 tbsp reduced-fat mayonnaise
£2.45
£5.70/litre
Tesco Dijon Mustard 185G
Aldi Price Match
1 tsp Dijon mustard
£0.45
£2.43/kg

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.