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Belgian-style potato salad recipe

1 rating

Seasonal spuds, green beans and crispy smoked bacon are combined in a mustard-mayo dressing in this delicious potato salad. See method

Serves 6
Takes 40 mins
243 calories / serving

Ingredients

5 tbsp red wine vinegar
1 tbsp caster sugar
1 small or ½ large red onion, finely sliced
1kg baby potatoes, larger ones halved
2 x 80g pack green beans
1 onion or 5 round shallots, finely sliced
1 garlic clove, sliced
140g (8 slices) smoked bacon
2 tbsp reduced-fat mayonnaise
1 tsp Dijon mustard

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1025kj
243kcal 12%
Fat
8g 11%
Saturates
2g 12%
Sugars
7g 8%
Salt
1g 16%

of the reference intake
Carbohydrate 33.4g Protein 7.6g Fibre 4.5g

Method

In a small bowl, mix 2 tbsp of the red wine vinegar with the caster sugar. Toss in the red onion slices and set aside.
Place the potatoes in a medium saucepan and cover with water. Cover with a lid and place on a medium heat, bring to the boil and simmer for 10 mins, then add the beans to the pan and cook for a further 5 mins. Drain well, then place in a large bowl.
While the potatoes are boiling, fry the bacon pieces over a medium heat until crispy. Just before the end, toss in the shallots and garlic for 2-3 mins until softened slightly.
Stir the mayonnaise, mustard and remaining 3 tbsp of red wine vinegar together. Pour over the potatoes and beans, along with the onions, garlic and bacon, then season well. Set aside for 5 mins for the potatoes to absorb all the flavours. Finally, top with the pickled red onions.
Serve warm or at room temperature.

Get ahead: Best made on the day of serving. The quick-pickled red onions can be made the day before, stored in a non-metallic container in the fridge until needed.

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