Filthy roast potato salad

60 mins
Serves 1
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Directions

  1. 1Add mayonnaise, wholegrain mustard, yellow mustard, and honey to a bowl.
  2. 2Add mayonnaise, wholegrain mustard, yellow mustard, and honey to a bowl.
  3. 3Add mayonnaise, wholegrain mustard, yellow mustard, and honey to a bowl.
  4. 4Chop spring onions.
  5. 5Chop spring onions.
  6. 6Chop spring onions.
  7. 7Chop chives.
  8. 8Chop chives.
  9. 9Chop chives.
  10. 10Fry lardons in a pan until crispy.
  11. 11Fry lardons in a pan until crispy.
  12. 12Fry lardons in a pan until crispy.
  13. 13Boil potatoes with salt and bicarbonate soda for 10 minutes.
  14. 14Boil potatoes with salt and bicarbonate soda for 10 minutes.
  15. 15Boil potatoes with salt and bicarbonate soda for 10 minutes.
  16. 16Let the potatoes air dry on a rack.
  17. 17Let the potatoes air dry on a rack.
  18. 18Let the potatoes air dry on a rack.
  19. 19Add rosemary and garlic to a roasting dish with oil.
  20. 20Add rosemary and garlic to a roasting dish with oil.
  21. 21Add rosemary and garlic to a roasting dish with oil.
  22. 22Add the par-boiled potatoes to the roasting dish.
  23. 23Add the par-boiled potatoes to the roasting dish.
  24. 24Add the par-boiled potatoes to the roasting dish.
  25. 25Roast potatoes at 220°C until golden, about 50 minutes, turning regularly.
  26. 26Roast potatoes at 220°C until golden, about 50 minutes, turning regularly.
  27. 27Roast potatoes at 220°C until golden, about 50 minutes, turning regularly.
  28. 28Add roasted potatoes and fried lardons to a bowl.
  29. 29Add roasted potatoes and fried lardons to a bowl.
  30. 30Add roasted potatoes and fried lardons to a bowl.
  31. 31Add spring onions, chives, and the prepared dressing to the potatoes and lardons.
  32. 32Add spring onions, chives, and the prepared dressing to the potatoes and lardons.
  33. 33Add spring onions, chives, and the prepared dressing to the potatoes and lardons.

Ingredients

  • 2 tablespoons mayonnaise
  • 2 tablespoons mayonnaise
  • 2 tablespoons mayonnaise
  • 2 teaspoons wholegrain mustard
  • 2 teaspoons wholegrain mustard
  • 2 teaspoons wholegrain mustard
  • 1 teaspoon yellow American mustard
  • 1 teaspoon yellow American mustard
  • 1 teaspoon yellow American mustard
  • 2 teaspoons honey
  • 2 teaspoons honey
  • 2 teaspoons honey
  • 3 spring onions
  • 3 spring onions
  • 3 spring onions
  • 1 handful chives
  • 1 handful chives
  • 1 handful chives
  • 140 g lardons
  • 140 g lardons
  • 140 g lardons
  • 800 g white potatoes
  • 800 g white potatoes
  • 800 g white potatoes
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 0.5 teaspoon bicarbonate soda
  • 0.5 teaspoon bicarbonate soda
  • 0.5 teaspoon bicarbonate soda
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • oil
  • oil
  • oil
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • pepper
  • pepper
  • pepper

Equipment

bowlknifecutting boardpanslotted spoonspoonpotwire rackroasting dish

Tips

  • The bicarb trick fluffs up the potatoes.
  • Remove the garlic and rosemary from the hot oil after 15 minutes to prevent burning and bitterness.
  • Air dry the potatoes on a rack.