Ultimate Potato Salad
The ultimate potato salad for summer, with soft Jersey royal potaotes in a creamy mayo base spiked with mustard, honey and yuzu and mixed with spring onion, parsley and crispy bacon.
- 4 tbsp Full Fat Mayo our homemade Mayo recipe is the best option!
- 2 tsp Yuzu Juice lemon / lime will work too
- 1 tsp Honey
- 1 tsp Wholegrain Mustard
- 1/2 tsp English Mustard
- 1 Small handful Curly leaf parsely, finely chopped
- 2 Spring Onion, finely sliced
- 4 Streaky Bacon Rashers
- 1 kg Jersey Royal Potatoes any small baby potato will work
- 1 tsp Onion Powder / Granules
- 1/2 tsp Garlic Powder
Get a large saucepan 2/3 full of water on a high heat and add a tsp of salt.
Wash the potatoes and check for any bad bits. Cut these bad bits out.
Add the potatoes to the boiling waterNote - as the cold potatoes go into the water it will bring the heat of the water down from boiling. Top Tip - be careful of the hot water and gently place the potatoes into the water.
Bring the water back to the boil and cook the potatoes for about 15-20 minutes or until a fork easily slides into the potato.
Drain the potaotes in a colander and leave to steam dry for about 5 mintues.
Once cooled a little, slice each potato in half or thirds depending on the size you want. Reserve the potatoes to one side.
Place 6 rashers of bacon onto a foil lined baking tray.
Place until the grill (broiler) on a medium high heat and cook the bacon until the fat is golden and crisp, turning once half way through.
Drain on kitchen paper and slice into small strips.
In a large mixing bowl add Mayo, Yuzu, Mustard, onion powder, garlic powder and Honey plus a large pinch of salt. Mix together well.
Remove the root from the spring onion and remove the first outer layer. Slice the spring onion into small discs.
Finely slice the parsely.
Bringing it all together
Add the potatoes to the bowl with the dressing sauce. Toss together well.
Add the bacon, spring onion and Parsley.
Mix together well.
Serve as is, or place in the firdge until needed.
- The cooking of the potatoes is everything. They need to be soft but not too soft. They need to be somewhat firm to keep their shape, but not too firm. It's a fine balance. Keep an eye on the cooking time and keep testing with a fork until the potatoes are tender enough.
- The dressing amounts should be spot on. But taste and check for yourself when making. Add more salt if needed, or add half the salt and check first. It's all personal preference.
- Cooking the bacon until crisp is essential. It adds brilliant flavour and great texture. The grill is the easiest way to do this. When the fat is golden, it's done. When it cools it will crisp up even more.