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+ servings

Hot Potato Salad

Hot Potato Salad, coated with a tasty and zesty dressing made with champagne vinegar and store-bought limoncello pesto sauce.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 6 - 8

Ingredients
  

  • 4 rashers bacon rind removed
  • 3 pounds small waxy red potatoes unpeeled
  • 4 scallions sliced
  • 3 tablespoons chopped fresh parsley

For the Dressing

  • 2/3 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1/3 cup champagne vinegar or white wine vinegar
  • 1 teaspoon Limoncello Pesto Sauce store-bought, optional
  • Dash of sugar optional

Instructions
 

  • Cook the bacon under a hot grill until crisp. Chop into small pieces.
  • Steam or boil the potatoes for 10 – 15 minutes, or until just tender (pierce with the point of a small sharp knife – if the potato comes away easily it is ready). Don’t let the skins break away. Drain and cool slightly.
  • For the dressing, whisk all the ingredients together in a jug.
  • Cut the potatoes in quarters and place in a bowl with half the bacon, scallions, parsley, and some salt and freshly ground black pepper. Pour in half the dressing and toss to coat the potatoes thoroughly. Transfer to a serving bowl, drizzle with the remaining dressing and sprinkle the remaining bacon over the top.

Notes

Note: the cooking time will depend on the size of the potatoes. The potatoes can be diced instead of quartered if you prefer.
Updated from 1001 Essential Recipes, bay books

Nutrition

Serving: 1grams
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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