Bacon and Mustard Potato Salad
An ultra-flavorful potato salad, elevated with Chuck Hughes’ mustard coleslaw, pickled peppers, and lemon balsamic vinegar.
Bacon, fresh herbs, and a zesty lemon dressing — simply irresistible!
I developed this recipe highlighting my four favorite products from the Chuck Hughes brand. My go-to is the mustard coleslaw (also available in a spicy version), which adds so much flavor to the base of the salad with very little effort! And let’s not forget the wonderful lemon balsamic vinegar: incredibly aromatic!
Why make this recipe?
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Flavorful: Crispy bacon, tangy mustard slaw, and zesty lemon balsamic combine for a unique taste experience.
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Simple & Quick: Ready in 40 minutes with no complicated techniques.
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To serve all year round: Serve warm or cold, as a side dish or a light main.
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Showcases quality Quebec products: Featuring Chuck Hughes’ products in every bite.
Tips for a perfect recipe:
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Choose baby potatoes or fingerlings for a tender texture and a nice presentation.
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Let the potatoes rest covered in their pot after cooking to make them even more tender inside.
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Prepare the dressing in advance so the flavors have time to develop before mixing with the potatoes.
Preheat the oven to 375°F (190°C) and place bacon slices on a baking sheet with a rack. Bake for about 10 minutes until crispy.
Meanwhile, place potatoes in a pot and cover with cold salted water (1 tsp kosher salt). Bring to a boil and cook until tender, about 10 minutes. Drain and cover the pot with a lid to let the potatoes finish cooking and stay tender inside. Set aside.
In a large bowl, mix shallot, garlic, olive oil, white balsamic lemon vinegar, lemon zest and juice, mustard coleslaw, pickled peppers, kosher salt, and freshly ground black pepper. Stir and set aside.
After potatoes have rested for about 10 minutes, remove the lid and cut potatoes in half while still warm. Add them to the bowl and mix. Fold in fresh herbs and roughly chopped bacon. Adjust seasoning to taste.
Let the salad rest a few minutes to temper, then serve immediately on a serving dish. Garnish with finely chopped parsley, pickled onions, and a drizzle of olive oil. SO good.
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Bon appetit and enjoy!
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