4.5.2 Bacon-Potato Salad
Serves: 6
Time to actively work on it: 2 h
Ingredients
| Amount | Ingredient | Preparation |
| 750 | g | potatoes | peeled and cut |
| 200 | g | bacon | rind removed, diced |
| 60 | g | sour cream |
| 1.5 | tsp | Dijon mustard |
| 3 | tsp | wholegrain mustard |
| 1.5 | tbsp | red wine vinegar |
| 1.5 | tbsp | chives | fresh, snipped |
| |
Instructions
- Boil potatoes until tender, then peel and cut into 3cm pieces; set
aside.
- Fry bacon gently in a large frying pan, stirring occasionally, until
crisp. Use a slotted spoon to remove bacon from pan, retaining
the fat in the pan, and drain bacon on absorbent paper.
- Combine sour cream, mustards, vinegar and a pinch of salt; add to
pan with the bacon and stir to mix. Quickly add potato, lifting and
stirring. Season with pepper, if desired. Transfer to a serving bowl
and cool to room temperature. Serve sprinkled with the chives and
freshly ground black pepper, if desired.