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Belgian-style​ potato salad recipe

Belgian-style​ potato salad recipe

1 rating

Seasonal spuds are mixed with green beans and crispy smoked bacon in this Belgian-style potato salad. Serve with an ice-cold Stella Artois Unfiltered; the salty bacon and mustard-mayo dressing pair well with the refreshing notes of the beer. 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​

Perfect with:

Stella Artois UnfilteredGreat for pairing with food, this hazy, golden lager is crisp-tasting, smooth and refreshing. Stella Artois Unfiltered
Great for pairing with food, this hazy, golden lager is crisp-tasting, smooth and refreshing.
Shop ingredients
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

  1. 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.​
  2. 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.​
  3. 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.​
  4. 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.​
  5. 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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