Traditional Potato Salad

Firm potatoes, tender to the bite, bound by a sharp mustard vinaigrette. The smoky crunch of grilled bacon and the bite of red onion add depth to this rustic classic.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 488
• Protein: 18 g
• Carbs: 35 g
• Fat: 29 g

Ingredients

• 800 g Potato ( whole with skin )
• 150 g Smoked lardons ( sautéed )
• 4 piece Egg ( hard-boiled )
• 1 piece Red onion ( finely diced )
• 1 tbsp Whole grain mustard
• 2 tbsp Red wine vinegar
• 4 tbsp Rapeseed oil
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cooking the potatoes

   Start the whole unpeeled potatoes in a pot of cold, heavily salted water. Bring to a boil and cook for about 20 minutes. A knife blade should slide in without resistance.

2. Preparing the garnish

   In a hot pan, sauté the bacon bits without oil. They should be golden and crispy. Meanwhile, boil the eggs for 9 minutes until hard-boiled.

3. Making the vinaigrette

   In a large bowl, mix the grainy mustard and vinegar. Gradually whisk in the rapeseed oil. The sauce should be emulsified and coat the back of a spoon.

4. Warm assembly

   Peel the potatoes while still warm, cut into thick slices, and toss them directly into the vinaigrette. Add the finely diced red onion, bacon bits, and chopped parsley. Mix gently to avoid mashing the flesh.

Chef's tips

• Always mix the dressing while the potatoes are still warm: that's when they absorb the sauce to the core.
• Do not peel the potatoes before cooking to keep the starch in and prevent them from becoming waterlogged.

Storage

Keeps for 48h in the refrigerator in an airtight container. Take out 15 minutes before serving.