Perfect Potato Salad - 3 Ways

Ingredients

• 1.5 kg New Potatoes (small, waxy potatoes, washed)
• 3 tbsp Extra Virgin Olive Oil (cold‑pressed, high quality)
• to taste Salt (sea salt preferred)
• to taste Black Pepper (freshly ground)
• 1 Lemon (zested and juiced, skin grated with fine grater)
• 2 tbsp Chives (finely sliced)
• 2 tbsp Flat‑leaf Parsley (finely chopped)
• 1 tbsp Fresh Mint (finely chopped)
• 3 tbsp Plain Greek Yogurt (full‑fat for creaminess)
• 1 tsp English Mustard (smooth, not grainy)
• 3 Smoked Bacon Rashers (cut into thin strips, smoked variety)
• 2 tbsp Bread Crumbs (plain, toasted in bacon fat)

Instructions

1. Prepare Potatoes

   Wash the new potatoes thoroughly and set them aside. No need to peel; the skins add texture and nutrients.

   Time: PT5M

2. Boil Potatoes

   Place the potatoes in a pot of boiling water (water should already be boiling before adding). Reduce to a gentle boil and cook for about 15 minutes until tender when pierced with a fork.

   Time: PT15M

   Temperature: 100°C

3. Drain and Smash

   Drain the potatoes in a colander. Return them to the mixing bowl and, while still hot, gently smash them with a fork or potato masher, leaving some larger chunks and some “potato snow.”

   Time: PT5M

4. Season and Dress

   Drizzle the olive oil over the smashed potatoes, season with salt and pepper, add the lemon zest and freshly squeezed juice, then toss everything together until evenly coated.

   Time: PT3M

5. Chop Fresh Herbs

   Finely slice the chives, parsley and mint using a cross‑chop technique. Set aside.

   Time: PT5M

6. Add Herbs

   Sprinkle the chopped herbs over the dressed potatoes and give a gentle toss to distribute the aroma.

   Time: PT2M

7. Creamy Yogurt‑Mustard Dressing

   Add 2‑3 tbsp of plain Greek yogurt and 1 tsp English mustard to the salad, mixing until the potatoes are lightly coated.

   Time: PT2M

8. Cook Bacon

   Heat a skillet over medium‑high heat, add the bacon strips and fry until crisp and golden, about 5 minutes. Remove and set on paper towels to drain.

   Time: PT5M

   Temperature: medium‑high heat

9. Crumble Bacon

   Once cooled, finely slice or crumble the bacon into bite‑size pieces.

   Time: PT3M

10. Toast Breadcrumbs in Bacon Fat

    Using the same skillet, add the plain bread crumbs to the rendered bacon fat and sauté over medium heat until they turn golden and fragrant, about 2 minutes.

    Time: PT2M

    Temperature: medium heat

11. Finish and Serve

    Scatter the crispy bacon bits and toasted breadcrumbs over the salad, give a final gentle toss and serve immediately or keep chilled until serving.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

30g

Fat

12g

Fiber

3g

Ingredient Substitutions

• Instead of New Potatoes: Red potatoes, Yukon Gold potatoes
• Instead of Extra Virgin Olive Oil: Grapeseed oil, Sunflower oil
• Instead of Lemon: Lime
• Instead of Chives: Green onion
• Instead of Flat‑leaf Parsley: Cilantro
• Instead of Fresh Mint: Basil
• Instead of Plain Greek Yogurt: Sour cream, Mayonnaise
• Instead of English Mustard: Dijon mustard
• Instead of Smoked Bacon Rashers: Turkey bacon (non‑smoked)
• Instead of Bread Crumbs: Panko, Crushed crackers

Equipment Needed

• Large Pot
• Colander
• Large Mixing Bowl
• Fine Grater/Zester
• Chef’s Knife
• Cutting Board
• Skillet/Frying Pan
• Spatula or Tongs
• Measuring Spoons

Critical Steps — Do Not Skip

• Start potatoes in boiling water to preserve flavor
• Do not over‑mash potatoes – keep some texture
• Cook bacon until crisp and use its rendered fat for breadcrumbs
• Season while potatoes are hot so flavors absorb

Chef Tips from the Video

• Use a fine‑grated lemon zest for a burst of citrus without bitterness.
• For extra crunch, add a handful of toasted nuts like walnuts or hazelnuts.
• If you prefer a richer dressing, substitute half the yogurt with a good quality mayonnaise.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3‑4 days.

Freezer: Not recommended – texture will become mushy.

Room temperature: Can sit at room temperature for up to 2 hours, ideal for picnics.

Make-Ahead Tips

• Boil and smash the potatoes up to 24 hours ahead; keep them covered in the fridge.
• Prepare the herb mix and store in a small jar.
• Cook bacon and toast breadcrumbs a few hours before; keep them separate and combine just before serving.

Frequently Asked Questions