Homemade Potato Salad
A homemade potato salad shouldn’t just be a side dish that no-one talks about. Make this fully loaded potato salad with bacon bits using our beautiful version of a Gran Luchito Chipotle Mayo, not to mention a whole host of other wonderful ingredients. It’s time to bring your potato salad into the limelight! This would make a great addition to our Mexican Jerk Chicken recipe.
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Prep time
15 mins
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Cook time
15 mins
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Total time
30 mins
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Ideal for
Mexican -
Make it
side -
Serves
4
Find us in the
Mexican Section
Ingredients
- 750g (1lb 10oz) new potatoes, cut into bite-sized chunks
- 1 garlic clove, smashed
- a handful of mint, leaves and stalks roughly chopped separately
- olive oil
- 100g (3½oz) bacon lardons
- 2 tbsp. Chipotle Chilli Mayo
- 1 tbsp. white wine vinegar
- 1 tbsp. wholegrain mustard
- 2 spring onions, roughly chopped
- 1 tbsp. capers, roughly chopped
- a handful of dill fronds, roughly chopped
- 2 radishes, sliced thinly
- 50g (2oz) Cheddar cheese, grated
- salt and freshly ground black pepper
How to make it
- Add the potatoes to a pan of boiling salted water with the garlic clove and mint stalks. Continue to boil for 10 minutes, or until tender when pricked with a knife. Drain and leave aside to cool (keep the cooked garlic too).
- Heat a little olive oil in a frying pan over a medium heat, add the bacon lardons and cook for about 5 minutes until crisp. Crush into crumbs and keep back a spoonful for garnish.
- Make the dressing by whisking together the chipotle chilli mayo, white wine vinegar, wholegrain mustard, cooked garlic clove, a slug of olive oil and a sprinkle of salt and pepper.
- Pour the dressing onto the cooled potatoes and add the spring onions, capers, mint leaves, dill, radishes, Cheddar and most of the bacon bits. Season to taste with salt and pepper, then sprinkle the remaining bacon crumbs over the top to serve.
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