If you're looking for the best potato salad recipe that is a little different to the classic recipe, you must give this one a try! It features a few secret ingredients that give it a unique and irresistible taste and texture.
Ingredients
- 1 kg baby white potatoes or red potatoes, cut in halves
- 170 g bacon rashers or middle bacon, diced (6 oz.)
- 90 g baby capers drained and rinsed (about 1/3 to 1/2 cup of capers)
- 1 medium green apple peeled and diced into small cubes
- 1 medium Lebanese cucumber diced small (about 1 cup when diced)
- 1 cup gherkins or dill pickle, 4-5 small gherkins, diced
- 2 spring onions diced (scallions)
- 2 tablespoons chopped dill
For the dressing
- 1/2 cup + 1 tablespoon mayonnaise
- 1/2 cup sour cream can be light/low-fat
- 1/2 tsp black pepper
- 1 teaspoon Dijon or yellow mustard
- Extra salt to taste once mixing the salad
Instructions
- Cut potatoes into halves and place them in a medium pot. Cover with cold water and season with about a teaspoon of salt. Bring to a boil, then cook for about 10 minutes until just tender. Don't let them cook for too long or they will get too soft and mushy to hold their shape in the salad.
- Once cooked, strain the potatoes and leave them in the sieve to cool. I will often put the sieve outside if it's cooler than indoors.
- While potatoes are cooking and cooling, prepare other ingredients.
- Dice bacon into small pieces and pan-fry in a little oil over medium-high heat for about 5-7 minutes. Stir a few times. Bacon should be nice and crispy with most of the fat rendered off. Set aside.
- Rinse the capers and place them on a paper towel to drain. Heat a tablespoon or two of olive oil in a small pan over medium-high heat. Add the capers and cook for 5 minutes, stirring every minute until crispy and slightly browned. Set aside.
- Dice the remaining ingredients and prepare the dressing.
- Once cooled cut potatoes into cubes. I recommend cutting each half into quarters or even smaller so that they get well coated in the dressing.
- Combine everything in a large bowl together with the dressing ingredients and mix through.
Notes
Storing potato salad: This potato salad keeps well in the refrigerator for up to 3-4 days. I don't recommend freezing potato salad.
Dietary modifications: For vegetarian, omit bacon; for vegan, omit bacon and use egg-free mayonnaise and dairy-free yoghurt; for Whole30, use mayonnaise only and maybe some Whole30 approved yoghurt (unsweetened). Bacon can be replaced with smoked or cooked chicken or other cured non-pork meat.
Nutrition
Calories: 333kcal | Carbohydrates: 29g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 792mg | Potassium: 688mg | Fiber: 4g | Sugar: 5g | Vitamin A: 252IU | Vitamin C: 28mg | Calcium: 46mg | Iron: 2mg
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