Hot Potato Salad
Hot potato salad is a warm dish of boiled new potatoes tossed in a tangy dressing made in the pan with crisp bacon, red onion and wholegrain mustard. Dressing the potatoes while they are still hot lets them soak up the vinegar and mustard, so every slice is well seasoned. It goes with roast chicken, grilled sausages or fish, and takes about half an hour.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 300kcal
Getting the texture of hot potato salad right
The potatoes should be tender but still hold their shape, so check them with a knife after 12 minutes. Waxy varieties are ideal. The warm dressing is built in the bacon pan, which is why you should not drain the fat away. Pouring it over hot potatoes means they soak up the flavour rather than sitting in it.
Preparing hot potato salad
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- Boil the potatoes Halve any potatoes bigger than a walnut so they are all roughly the same size. Put them in a large saucepan, cover with cold water, add a generous pinch of salt and bring to the boil. Simmer for , until a knife slides in easily.
- Crisp the bacon While the potatoes cook, put the lardons in a cold frying pan and set it over a medium heat. Fry for , until golden and crisp and the fat has run out. Add the sliced red onion for the last to soften it.
- Make the dressing Take the pan off the heat and stir in the oil, mustard and vinegar, scraping up any sticky bits from the base. Add plenty of black pepper. Taste before adding any salt, because the bacon is already salty.
- Toss while warm Drain the potatoes, leave them to steam in the colander for a minute, then tip them into a large bowl. Pour over the warm dressing and bacon, toss gently until coated, and scatter with parsley. Serve warm.
Serving ideas
This is a good partner for grilled sausages, roast chicken or pan-fried fish. For something crunchy and fresh alongside, make a sweetheart cabbage salad with apple. If you would like a cold version for a picnic or buffet, try potato salad with vinaigrette.
Common problems and fixes for Hot Potato Salad
- The potatoes fall apart when tossed.
- They were probably a floury variety or boiled too long. Use waxy potatoes such as Charlotte, drain them as soon as a knife slides in, and toss gently with a spoon.
- The salad tastes too salty.
- Lardons and mustard both carry salt, so season with pepper and taste first. If it is still salty, add a few more warm potatoes or a squeeze of lemon to balance it.
- The dressing is sharp and harsh.
- Add a teaspoon of honey, or use a little less vinegar. Mix it into the warm pan rather than pouring it over cold potatoes, which do not absorb it as well.
Frequently asked questions about Hot Potato Salad
Which potatoes are best?
Waxy potatoes such as Charlotte, Jersey Royals or baby new potatoes. They stay firm after boiling and take up the dressing without turning mushy.
Can I make it ahead?
It is best made and eaten straight away. If you need to hold it, keep the dressed potatoes covered for up to 30 minutes, then reheat in a frying pan for a few minutes. Leftovers keep in the fridge for 2 days and are good cold.
Can I make it vegetarian?
Yes. Leave out the bacon, use 2 tbsp olive oil instead of 1, and add 1 tbsp drained capers and a pinch of smoked paprika for a savoury edge.
Can I use another vinegar?
White wine vinegar or apple cider vinegar both work, but avoid malt vinegar, which is too harsh for this dressing.
How did you like the recipe?
4.6 / 5 · 35 ratings
