Potato Salad is on the menu today on Sweet Caramel Sunday!!
Everybody loves Potato salad, right?
I think back on all the potato salads I have tried over the years and it is hard to pick a winner, there are so many varieties.
You can make potato salad the traditional way which is using mayonnaise but another version is to make your own dressing from scratch instead and that is what I have gone for with this latest recipe.
I don’t always have mayo on hand and I know there are so many versions out there that it can be hard to find one you love and will stick to.
In making this Potato salad, I have stuck to an old faithful dressing that I make as I tend to have the 3 ingredients needed on hand in the fridge as staple ingredients.
I had a BBQ to go to last night (it was an awesome catch up with friends) and I made this Potato Salad as I always feel like a better guest if I have something to give the host when I get there.
I hope that you all have had a great weekend and filled it with lots of yummy dishes. My weekend was hectic. It was one of those ones where you have about 6 different commitments and you are literally going here there and everywhere to achieve them all.
It makes me feel a bit guilty sometimes when I am heading off and Tonka looks at me as if to say, ‘You worked all week and what you are leaving me again!”. But not every weekend is like that which is good as we get proper time to hang out and animal hang out time is one of my favourite weekend activities. I am sure it is for you and your furry friend too.
So……..let’s get back to our Potato salad. Here is the recipe – the bacon adds a splash of colour and contrasts nicely with the greens (shallots and peas) in the dish. You will have to stop yourself from grabbing the nearest fork and digging in!
Thanks as always for reading and I will catch you again soon.
Cheers from Sunny QLD
- 4 large washed potatoes
- 1 bunch shallots
- 4 rashers maple streaky bacon
- 2 cups frozen peas
- 1/3 cup low fat greek yoghurt
- 2 tbsp basil pesto
- 2 tsp lemon juice
- Boil potatoes in a saucepan (medium heat) with the lid on for approximately 30 minutes
- Cook bacon in the oven (180 degrees) for 20 minutes or until looking crispy around the edges
- Cook the peas in a microwave safe dish for 4 minutes
- Slice the shallots thinly
- When the potatoes are cool, chop into small cube size pieces
- Repeat the process to cut the bacon into small pieces
- Make the dressing by combining the yoghurt, pesto and lemon juice in a blender jug and blitz to combine
- Add potatoes, bacon, shallots and peas to a salad bowl
- Pour dressing over all ingredients and then use 2 spoons to toss salad
- For a vegetarian option, omit the bacon
- To test potatoes, use a skewer and poke it into the potato, they are ready when the skewer goes in smoothly and doesn't hit any hard bits
- The potatoes will be very hot when cooked, wait for them to cool before slicing
If you like this recipe another one you might be interested in checking out is this Turmeric Cous Cous with Crispy Bacon and Basil Drizzle Salad recipe which can be found here. It is another colourful and bright salad that is a nice change from your typical garden lettuce salad. Or you might fancy making a caesar salad in which case, I have just the recipe for you with this Crispy Chicken Caesar salad.
Or you might like to make Pad Thai instead of getting take out and this recipe is a fabulous go to for authentic tasting Thai at home. If you are not in the mood for noodles tonight, why not try something completely different and in that case, I would recommend this delicious Minestrone soup which is sure to satisfy a variety of taste buds!!
Let me know if you give this dish a shout, I would love to know what you think. If you share a picture on instagram use the hashtag #sweetcaramelsunday I would love to check it out xx
P.P.S And if you want to up your Food photography, I book I highly recommend is The Food Photography Book by Nagi from RecipeTin Eats.