Description
This Healthy Potato Salad is a flavorful and satisfying dish featuring tender potatoes tossed in a tangy homemade French dressing, combined with crisp celery, cucumber, and onion, and enriched with a creamy horseradish-infused dressing and crispy streaky bacon. Perfect as a side for picnics or light meals, it offers a balanced texture and bright flavors.
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 vigorously until all ingredients are well combined and emulsified.
- Cook the Potatoes: Place the peeled and cubed potatoes along with 2 teaspoons of salt into a large pot of cold water. Bring to a simmer over medium heat and cook for about 4 minutes until the potatoes are just cooked through but still firm. Drain immediately to prevent overcooking.
- Douse the Potatoes: Transfer the hot drained potatoes into a large bowl. Pour the freshly made French dressing over them and toss gently to coat. Allow the potatoes to rest uncovered for 2 hours so they cool and absorb the dressing’s flavors.
- Cook the Bacon: Place half of the bacon strips in a cold non-stick pan and cook over medium-high heat until golden and crispy. Remove and drain on paper towels. Repeat with the remaining bacon. Once cooked, chop the 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 well combined.
- Combine Ingredients: Add the creamy dressing, celery, diced cucumber, minced onion, and most of the chopped bacon to the bowl with the dressed potatoes. Toss gently to combine all ingredients without breaking the potatoes.
- Serve: Garnish the salad with the remaining bacon pieces. For the best flavor, let the potato salad sit for a few hours or preferably overnight to meld the flavors. Serve at room temperature for optimal taste and texture.
Notes
- Use whole-egg mayonnaise and full-fat sour cream for richer flavor and creaminess.
- The salad tastes better if prepared a few hours ahead or the day before serving.
- If horseradish cream is unavailable, substitute with horseradish relish or omit according to preference.
- Be careful not to overcook the potatoes; they should remain firm to hold their shape in the salad.
- This potato salad can be stored covered in the refrigerator for up to 2 days.
