Potato Salad
Prep Time: 15 mins.
Cook Time: 30 mins.
Serves: 6 as a side
Tender baby potatoes tossed in a creamy ricotta, mayonnaise and wholegrain mustard dressing, then topped with crispy bacon, Parmesan, spring onions and parsley. A rich and flavourful twist on classic potato salad.
Ingredients
Method
- Add potatoes to a large pot. Cover with water and bring to the boil. Once boiling cook for 8 minutes or until just tender. Drain immediately and set aside in a large bowl.
- Heat a frying pan over medium heat and add the bacon. Cook until crispy, then transfer to a plate lined with paper towel to absorb any excess oil.
- Add mayonnaise, ricotta, mustard and half of the parmesan to a small jug. Using a stick blender blend until well combined. If you don’t have a stick blender whisk together until well combined.
- Add the dressing to the potatoes and toss to combine.
- Spoon the potatoes onto a large serving platter and top with the bacon, spring onions, parsley and remaining Parmesan.
More Tips
- To save time you can use Perfect Italiano Traditional Grated Parmesan
