Lyonnaise-Style Warm Potato Salad with Bacon and Dijon
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Ingredients
- 700 g baby new potatoes, halved
- 150 g smoked bacon lardons
- 2 shallots, finely sliced
- 1 tbsp dijon mustard
- 2 tbsp white wine vinegar
- 3 tbsp olive oil
- 15 g fresh chives, snipped
Nutrition (per serving)
- Calories
- 330 kcal
- Protein
- 9.4 g
- Carbohydrate
- 29.6 g
- of which sugars
- 3.2 g
- Fat
- 18.9 g
- of which saturates
- 4.6 g
- Fibre
- 3.3 g
- Salt
- 1.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes in salted water for 15-18 minutes until tender, then drain.
- 2
Meanwhile, fry the bacon lardons in a dry pan for 6 minutes until golden and crisp, then set aside, leaving the fat in the pan.
- 3
Add the shallots to the pan and cook for 3 minutes in the bacon fat until softened.
- 4
Whisk in the dijon mustard, white wine vinegar and olive oil to make a warm dressing.
- 5
Toss the warm potatoes with the dressing, bacon and shallots.
- 6
Scatter with the chives and serve warm.
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