Summer Potato Salad
- Prep time: 10 minutes
- Cook time: 20 minutes
- Yield: Serves 4-6
- 1 x pack O'Neills Dry Cured Bacon Lardons
- 1kg baby potatoes
- 2tbsp olive oil
- 1 tsp mustard seeds, crushed
- 1 small clove garlic, grated
- 50g mayonnaise
- 50g sour cream
- Small handful parsley, chopped
- Small handful dill, chopped
- 1tbsp honey
- 1tbsp wholegrain mustard
- 1tsp dijon mustard
- Bring a large pot of salted water to the boil. Add the potatoes and cook for 20 minutes or until fully cooked. Set aside to cool completely. Slice the potatoes into 2cm slices.
- Heat a non-stick pan over a medium heat, then add the oil followed by the bacon. Add the mustard seeds and cook until the bacon is crispy and cooked through, it’ll take about 6-8 minutes. Add a little honey to the pan, toss the bacon in it and let it caramelise.
- Add the mayonnaise, sour cream, most of the herbs, honey and mustard to a large bowl, whisk to combine. Toss through the potatoes and then arrange in a serving bowl, scatter across the bacon and remaining herbs along with black pepper to serve.