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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


  • 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


  • 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.


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


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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