Warm Potato Salad

Warm Potato Salad

Side Dish

  • 4

    Number of People

  • Cheap

    Cost

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1.2 kg baby red washed potatoes
  • 6 rashers of streaky bacon
  • 1 bunch spring onions, dark green tops removed
  • 150g good-quality whole-egg mayonnaise
  • 100g sour cream
  • 1 tbsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 8 cornichons, chopped into rounds
  • A large handful of parsley, finely chopped
  • 3 dill fronds, finely chopped
  • Salt and pepper

Preparation

#AutumnRecipes This recipe is cooked using the Easy Fry Grill and Steam and is created by Tefal brand ambassador, Justine Schofield.

1. Place spring onions in a single layer in the bottom of the EasyFry Grill & Steam basket then top with a layer of bacon and start the AIRFRY function. Cook for 8-10 minutes or until onions and bacon are crispy and golden. Remove and cool then chop into small pieces.

2. Now add water into the EasyFry water tank. Place the whole, unpeeled potatoes into the basket and steam for 20 minutes or until just tender. Remove potatoes, cool slightly and then peel the skins off and cut in half or quarters if large.

3. Combine the mayonnaise, sour cream, mustard, vinegar and a pinch of salt and pepper in a large bowl. Mix in the cornichon and herbs, reserving a small handful to garnish later.

4. Add the warm potatoes to the dressing, along with half of the spring onions and bacon. Toss until the potatoes are well coated and then garnish with reserved herbs, cornichon, spring onion and bacon. Toss well so all the potato is coated, then scatter on the reserved herbs, cornichon and spring onion and bacon on top to garnish.

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