Bacon Potato Salad Mustard (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 crispy cooked bacon slices, chopped up
02 -
120 ml mayonnaise or your favorite salad dressing
03 -
30 ml apple cider vinegar
04 -
1.4 kg large-chopped red potatoes, skins left on
05 -
3 tablespoons fresh cilantro or parsley, chopped
06 -
60 ml regular yellow mustard
07 -
2 tablespoons red onion, minced super fine
08 -
36 g white sugar
09 -
Pinch of salt
10 -
3 tablespoons capers, roughly chopped
11 -
0.5 teaspoon ground black pepper
12 -
1 small red bell pepper, diced up real small
# Instructions:
01 -
Pour your mixed dressing all over the chilly potatoes, then carefully fold until everything’s coated. Move it to a storage container and pop it back in the fridge till you’re ready to eat.
02 -
Dump out the cooked potatoes onto a tray in a flat layer. Cool them down in the fridge for about 30 minutes till they’re cold all the way through.
03 -
In a big bowl, stir together mayo or dressing, mustard, vinegar, sugar, bell pepper, onion, capers, cilantro or parsley, chopped bacon, pepper, and salt. Mix until it’s all blended.
04 -
Boil the diced potatoes in salted water till they can be pierced with a fork but still hold together. Don’t let them get mushy.
# Notes:
01 -
Letting potatoes fully cool before mixing with the sauce keeps them firm and not mushy.