Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
8
- 1kilograms small red potatoes
- 1 brown onion, finely chopped
- 1tablespoons extra virgin olive oil
- 2teaspoons honey
- 250grams middle bacon rashers, fat trimmed, chopped
- 1tablespoons dijon mustard
- 1/3 cup apple cider vinegar
- 1teaspoons sea salt flakes
- 1/4 cup dill, roughly chopped
Nutrition per serving
911kJ / 218Cal
911 Kilojoules or 218 Calories
10% of daily energy intake*
Protein
7.5grams
Fat
9.0grams
Carbs
28.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Serve this warm potato salad at your next barbecue. It’s sure to be a crowd-pleaser with the addition of bacon and honey mustard dressing.
Method
Step 1 of 4
Cook potatoes in boiling salted water for 15 minutes or until tender. Cool slightly, then slice and layer into a serving dish.
Step 2 of 4
Meanwhile, heat oil in a frying pan over medium heat. Add bacon and cook, stirring often, for 8 minutes or until golden. Transfer bacon to paper towel-lined plate to drain.
Step 3 of 4
Add onion to pan and cook, stirring, for 5 minutes or until soft. Add vinegar, 1/3 cup water, mustard, honey and salt flakes. Bring to the boil, then reduce heat to low and simmer for 5 minutes or until mixture is reduced by half. Add bacon and stir to combine.
Step 4 of 4
Pour sauce mixture over potato, sprinkle with dill and season. Serve warm.
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