adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Creamy potato salad with maple syrup-candied bacon recipe
0 Likes
Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Indulgent loaded potato salad with creamy dressing and candied bacon.
Ingredients:
  • 1.2kg (about 85g each) coliban potatoes, quartered
  • 2 red onions, cut into wedges
  • 36.40 gm olive oil
  • 200g streaky bacon, cut into 2cm pieces
  • 54.00 gm maple syrup
  • 3 soft-boiled eggs, thickly sliced crossways
  • 82.50 ml fresh continental parsley leaves
  • 62.50 ml fresh dill sprigs
  • 40.00 ml drained baby capers
  • 250ml (1 cup) grapeseed oil
  • 23.40 gm Dijon mustard
  • 125g (1 ⁄ 2 cup) sour cream
Instructions:
  • Preheat the oven to 220C/200C fan forced. In a large roasting pan, combine the potato and onion, then drizzle with olive oil and season. Roast for 50 minutes, turning the potato halfway through, until golden and tender. Let it cool for 30 minutes before serving.
  • For the mayo, gently crack an egg into a jug, ensuring the yolk remains intact. Add grapeseed oil, lemon juice, mustard, and garlic. Using a stick blender, position it over the whole yolk and blend for 1-2 seconds to emulsify. Lift the blender gradually to blend until thickened, incorporating all ingredients. Transfer to a bowl, stir in sour cream until fully combined, then season to taste.
  • Preheat a non-stick frying pan over medium heat. Cook the bacon for 8-10 minutes until it's golden and crisp. Drizzle with maple syrup, stirring until it's well coated and glossy. Remove from heat.
  • Arrange potato, onion, and egg on a large serving platter. Scatter with parsley, dill, and capers. Finish with candied bacon and a dollop of mayo. Serve additional mayo on the side in a small dish.

Similar Recipes