Description
A healthy and flavorful Potato Salad featuring tender potatoes tossed in a zesty French dressing, combined with crispy streaky bacon, fresh vegetables, and a creamy horseradish-mayo dressing. Perfect as a side dish for picnics or casual meals, with balanced textures and rich taste while remaining light and wholesome.
Ingredients
Scale
For the Salad:
- 1 kg / 2 lb potatoes, peeled and cut into 2cm/3/4″ cubes
- 2 tsp cooking / kosher salt (for cooking potatoes)
- 250g / 8oz streaky bacon
- 1/2 cup French Dressing (homemade or store-bought)
- 3/4 cup cucumber, finely diced
- 1 cup celery, finely sliced diagonally
- 1/4 cup white onion, finely minced
For the Potato Salad Dressing:
- 1/3 cup mayonnaise (preferably whole-egg)
- 1/3 cup sour cream (full fat, or substitute with yogurt)
- 1 tbsp horseradish cream (or horseradish relish)
- 1/2 tsp cooking / kosher salt
- 1/4 tsp black pepper
For the French Dressing:
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar (or apple cider vinegar)
- 1/4 cup extra virgin olive oil
- 1 tbsp water
- 1/2 tsp white sugar
- 1/2 garlic clove, finely grated or minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Make the French Dressing: Combine Dijon mustard, white wine vinegar, extra virgin olive oil, water, white sugar, grated garlic, salt, and black pepper in a jar. Shake well until all ingredients are blended smoothly.
- Cook the Potatoes: Place peeled and cubed potatoes into a large pot with 2 teaspoons of salt and cold water. Bring to a simmer over medium heat and cook for 4 minutes until the potatoes are just tender but still firm. Drain immediately to prevent overcooking.
- Douse the Potatoes: Transfer the hot potatoes into a large bowl, pour the prepared French dressing over them and gently toss to coat evenly. Set aside for about 2 hours to let the potatoes cool and absorb the dressing flavors.
- Cook the Bacon: Lay half of the streaky bacon slices flat in a cold non-stick pan. Cook over medium-high heat until the bacon is golden and crisp. Drain the bacon on paper towels, then repeat with the remaining bacon slices. Chop all cooked bacon into small pieces.
- Prepare the Creamy Dressing: In a bowl, mix together mayonnaise, sour cream, horseradish cream, salt, and black pepper until smooth and fully combined.
- Combine Ingredients: Add the creamy dressing, diced cucumber, sliced celery, minced onion, and most of the chopped bacon into the bowl with the dressed potatoes. Toss gently to ensure even distribution without breaking up the potatoes.
- Serve: Garnish the potato salad with the remaining bacon pieces. For the best flavor, allow the salad to rest for a few hours or overnight in the refrigerator. Serve the salad at room temperature for optimal taste and texture.
Notes
- Use whole-egg mayonnaise and full-fat sour cream for richer flavor and creaminess.
- Do not overcook potatoes; they should remain firm to hold their shape in the salad.
- The salad tastes best after resting for several hours or overnight to allow flavors to meld.
- French dressing can be made ahead and stored refrigerated for up to one week.
- Feel free to substitute horseradish cream with horseradish relish for a milder taste.
- Serve the salad at room temperature rather than cold to enhance flavors.
