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Crispy Bacon Potato Salad
If you've picked up a premium pre-marinated main like the Eric Lyons Spatchcock French Garden & Herb Chicken, you want a side dish that rises to the occasion. This scratch-made Crispy Bacon Potato Salad is the ultimate companion. It strikes the perfect balance between indulgent and refreshing, making it an absolute staple for summer dinners, Sunday roasts, or weekend BBQs.
Unlike traditional, heavy mayo-laden salads, this version uses a blend of rich mayonnaise and tangy plain Greek yoghurt, lifted with a splash of apple cider vinegar and sweet honey. Tossed with premium local salad potatoes and finished with a generous crunch of smoky British streaky bacon, it elevates a simple chicken dinner into a true feast.
Shopping list
- 1.35kg Eric Lyons salad potatoes
- 240g Greek yoghurt (plain)
- 120ml mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp honey
- ½ tsp garlic granules
- Sea salt and freshly ground black pepper, to taste
- 4 rashers streaky bacon, cooked until crispy and chopped
- 2 tbsp fresh chives, finely chopped
Method
1
Wash the potatoes thoroughly and cut them in half or thirds, depending on their size.
2
Bring a large pan of salted water to the boil. Add the potatoes and cook for about 10 minutes, keeping the water at a steady boil, until just tender.
3
Drain the potatoes well and transfer them to a large bowl. Leave to cool completely — you can pop them in the fridge to speed this up.
4
Meanwhile, make the dressing by mixing together the Greek yoghurt, mayonnaise, Dijon mustard, apple cider vinegar, honey and garlic granules. Season well with sea salt and black pepper.
5
Once the potatoes have cooled, pour over the dressing and gently stir until evenly coated.
6
Add most of the crispy bacon and chives, reserving a little for the top if you like. Give everything another gentle mix.
7
Serve straight away or chill in the fridge for an hour or two before serving — it tastes even better once the flavours have had time to develop.
Ingredients
1.35 kg Eric Lyons salad potatoes
240 g Greek yoghurt (plain)
120 ml mayonnaise
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp honey
0.50 tsp garlic granules
4 rashers streaky bacon, cooked until crispy and chopped
Sea salt and freshly ground black pepper, to taste
2 tbsp fresh chives, finely chopped