Roasted potato salad with honey, apple and bacon dressing.
The perfect alternative to the classic mayonnaise potato salad – a salad of roasted potatoes, bacon, egg and a sweet but crisp honey & apple dressing. A perfect BBQ salad, side dish or picnic favourite.
Prep time: 5-10 minutes
Cooking time: 30 minutes
Serves: 2-4 people as a starter or side
- 1kg red potatoes, scrubbed and rinsed
- 3-4 tbsp extra virgin olive oil
- 5 strips bacon
- 4-5 tbsp Creative Honey and Apple Fruit Vinegar
- 4 hard-boiled eggs, peeled and cut into large chunks or wedges
- ⅓ red onion, thinly sliced and cut into 1-inch pieces
- 2 cloves garlic, thinly sliced
- 1 tspn Dijon mustard
- salt and freshly ground pepper
- Handful of parsley
- 3 white onions, roughly chopped
Preheat oven to 220 degrees C/450 degrees F
Leaving the skins on, chop the cleaned red potatoes into about 1-inch chunks and drizzle with two tablespoons of olive oil. Using your hands, toss the oil with the potatoes and season with salt and freshly ground pepper. Place on the middle rack of the preheated oven and cook for 20-25 minutes, stirring halfway through, until potatoes are tender and crispy on the bottom.
Fry the bacon until crisp, drain the bacon leaving a little oil and slice into large pieces. Leave the bacon to one side.
Add the Creative honey and apple vinegar and remaining olive oil to the bacon pan and cook over medium heat for 1 minute, deglazing the pan while scraping the bacon bits from the bottom. Add the onion and the sliced garlic and cook until onions softens, stirring constantly so the garlic doesn’t burn. Mix in the Dijon mustard.
Remove from heat and add bacon chunks back to the vinegar mixture and pour over potatoes. Add eggs, green onion and parsley and season with more salt and freshly ground pepper to taste. Serve immediately or at room temperature.