Smashed Salt & Vinegar Potato Salad

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Preparation time is 5minutes
Cook time is 50minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4

10 Ingredients

Number of servings
4
  • 2 cup white vinegar
  • 1/2 cup sour cream
  • 1 small red onion, thinly sliced
  • 2 rashers middle bacon, finely chopped
  • 60grams baby spinach leaves
  • 1kilograms baby red potatoes
  • 1/2 cup mayonnaise
  • 1/4 cup olive oil
  • 2tablespoons chives
  • 1tablespoons caster sugar

Nutrition per serving

2620 Kilojoules or 628 Calories
30% of daily energy intake*
Protein
9.9grams
Fat
45.2grams
Carbs
39.8grams
Sugars
14.4grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Put a twist on a classic potato salad with this salt and vinegar version. It’s deliciously creamy and makes for a tasty side dish.

Method

Step 1 of 6

Preheat oven to 240°C/220°C fan-forced. Line a large baking tray with baking paper.

Step 2 of 6

Place potatoes and 1 3/4 cups vinegar into a large saucepan, then top with water until potatoes are fully submerged. Bring to the boil, then simmer for 25 minutes or until potatoes are tender when pierced with a small, sharp knife.

Step 3 of 6

Drain potatoes and place on tray. With the back of a spoon, gently squash potatoes. Drizzle with oil and season well with salt. Bake for 25 minutes or until golden and crispy, sprinkling bacon over tray 15 minutes before the end of cooking.

Step 4 of 6

Meanwhile, place sugar and remaining vinegar in a small bowl and stir until sugar has dissolved. Stir in onion, then set aside until ready to serve.

Step 5 of 6

Combine mayonnaise and sour cream in a small bowl.

Step 6 of 6

Drain onion. To assemble salad, place spinach on a large platter. Top with potatoes and bacon. Drizzle over dressing and scatter over onion and chives. Serve warm.

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