Posh potato salad

Posh potato salad

By
From
Three Sisters Bake
Serves
6
Photographer
Helen Cathcart

This recipe is ideal for using up any leftover boiled potatoes, but in our house there are NEVER any leftovers. So, let's say this is a fab way of recycling the bacon left from a Sunday fry-up and the potatoes from a roast later that day, but to be on the safe side, just chuck an extra bag of baby spuds in your trolley when shopping for the week. - Linsey

Ingredients

Quantity Ingredient
750g baby new potatoes, rinsed
1 teaspoon salt
smoked streaky bacon
20 cocktail cornichons, thinly sliced
2 shallots, finely diced
200g reduced-fat creme fraiche
freshly ground black pepper

Method

  1. Preheat the oven to 180°c.
  2. If cooking the potatoes from scratch, bring a large pan of water to the boil. Add the salt and new potatoes then reduce the heat and simmer for 15 minutes.
  3. Drain the potatoes and set aside to cool.
  4. If cooking the bacon from scratch, arrange it on a baking sheet and cook for 15 minutes in the oven until crispy. Remove the bacon from the oven and set aside to cool on kitchen paper.
  5. Chop the crispy bacon into thin slices (don’t worry if it crumbles a bit as you chop it). Combine the cooled potatoes, bacon, cornichons, shallots and crème fraîche in a large bowl and mix well. Season with black pepper to taste.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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