Caesar-style potato salad recipe
If you're heading to the beach or off on a picnic, this summertime salad ticks all the right boxes. Not only is it nutritious, but it takes just over half an hour to rustle up and brings together fluffy potatoes, smoky bacon, fragrant leeks and a punchy dressing, making it the perfect treat for a last minute hamper.
See method- Serves 6
- 10 mins to prepare and 25 mins to cook
- 301 calories / serving
- Dairy-free
- Healthy
Ingredients
- 1kg (2lb) new potatoes, halved, if large
- 1 tbsp extra-virgin olive oil
- 6 smoked back bacon rashers, chopped
- 2 medium leeks, trimmed and finely sliced
For the dressing
- 1 tsp Dijon mustard
- 1 tbsp sherry vinegar
- 4 tbsp finely grated Parmesan
- 4 tbsp extra-virgin olive oil
Each serving contains
- Energy
- 1260kJ 301.0kcal
- Fat
- 17g
- Saturates
- 5g
- Salt
- 1.1g
- Sugars
- 3g
of the Reference intake
Carbohydrate 28.4gProtein 11.0gFibre 2.7g
Method
- Boil the potatoes in a pan of lightly salted water for 18-20 minutes, until tender. Drain.
- Meanwhile, heat the oil in a frying pan over a high heat. Cook the bacon for 2 minutes. Reduce the heat to medium; add the leeks. Cook, stirring often, for 5 minutes. Cover and cook until the leeks are tender, then stir in the potatoes. Transfer to a bowl.
- In a jug, whisk the mustard, vinegar, half of the Parmesan, the oil and a splash of water. Season. Pour over the potatoes and mix well. Scatter with the remaining cheese to serve.
- See more Summer salad recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
