Bacon potato salad
| Serves: | 8 |
| Serving Suggestion: | Serve as a side to the Sriracha Beef Rump Espetada. |
Ingredients
- 300 g Red skinned potatoes, peeled and chopped
- 1 tsp Sriracha seasoning
- 1 packed cup micro herbs, for serving
- 1 spring onion, sliced
- 10 slices bacon, chopped and fried until crispy, to serve
- Super sour Sriracha hot chilli sauce
- 2 tbsp sour cream
- 1/4 cup Extremely creamy mayonnaise
- A pinch salt
- 2 1/2 Tbsp white vinegar
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Peel the potatoes and cut them into 3 cm wide slices.
- Place the potatoes in a large pot and cover them with cold water
- Bring them to a boil, then reduce the heat to low and simmer, stirring occasionally, for about 8 minutes until the potatoes are fork tender.
- Drain the potatoes and move them to a large mixing bowl.
- Add the salt and vinegar and combine gently with a rubber or plastic spatula.
- Allow to cool for about 15 minutes.
- Combine the mayonnaise, sour cream and Sriracha sauce in a small bowl.
- Once the potatoes have cooled, fold in the mayonnaise mixture using the rubber or plastic spatula.
- To serve, top with the crispy bacon, chopped spring onion, micro herbs and the Sriracha seasoning.
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