This flavourful potato salad is bursting with all the flavours of a BLT. Potatoes are the perfect match for crispy bacon, caramelised onions, juicy tomatoes and lettuce. A creamy mayonnaise dressing with tangy Dijon mustard marries it all together beautifully.
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
baby potatoes 500 g (quartered)
onion 1 (sliced)
cherry tomatoes 300 g (chopped)
little gem lettuce 2 (shredded)
bacon 150 g (chopped)
mayonnaise 4 tbsp
red wine vinegar ½ tsp
Dijon mustard ½ tsp
Method
Quarter the potatoes. Then boil them in salted water until they’re tender, about 8-10 minutes. Drain and leave to cool.
Peel and finely slice the onion. Chop the cherry tomatoes. Shred the lettuce. Chop the bacon.
Heat a glug of oil in a frying pan over a medium heat. Add the onion and cook for 10-12 minutes, stirring regularly. Stir in the bacon and cook for 3-5 minutes. Drain the excess fat and set the pan aside.
Make the dressing. In a large bowl, combine the mayonnaise, red wine vinegar, Dijon mustard and a pinch of black pepper. Mix well.
Add the tomatoes, potatoes, cooked onions, bacon and lettuce to the bowl and mix well. Stir in the dressing, and mix well with the potatoes - season to taste. Plate up and enjoy!
