Potato Salad With Bacon, Apple & Capers
This unique potato salad is everything you want in a classic side—creamy, tangy, a little bit crunchy, and packed with flavour. It’s the kind of dish that shows up at every good BBQ, Christmas lunch, or family gathering, and for good reason! The combination of tender potatoes, a punchy yet creamy dressing, crispy bacon (because why not?), a combination of fresh and pickled cucumbers, tangy apple and fresh herbs makes every bite a winner.
Whether you're making it for a crowd or just meal-prepping for the week, this potato salad is the one you’ll keep coming back to.
Ingredients 13
1 kg baby white potatoes, or red potatoes, cut in halves
170 g bacon, rashers or middle bacon, diced
90 g baby capers, drained and rinsed, about 1/3 to 1/2 cup of capers
1 green apple, medium, peeled and diced into small cubes
1 lebanese cucumber, medium, diced small, about 1 cup when diced
1 cup gherkin, 4-5 small, diced
2 spring onions (scallions), diced
2 tbsp dill, chopped
For The Dressing
1⁄2 cup mayonnaise, plus 1 tablespoon
1⁄2 cup sour cream
1⁄2 tsp black pepper
1 tsp Dijon mustard
salt, extra, to taste once mixing the salad
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 7
Cut into halves and place them in a medium pot. Cover with cold water and season with about a teaspoon of salt. Bring to a boil, then cook for about 10 minutes until just tender. Don't let them cook for too long or they will get too soft and mushy to hold their shape in the salad.
Once cooked, strain the and leave them in the sieve to cool. I will often put the sieve outside if it's cooler than indoors. While potatoes are cooking and cooling, prepare other ingredients.
Dice into small pieces and pan-fry in a little oil over medium-high heat for about 5-7 minutes. Stir a few times. Bacon should be nice and crispy with most of the fat rendered off. Set aside.
Rinse the and place them on a paper towel to drain. Heat a tablespoon or two of olive oil in a small pan over medium-high heat. Add the capers and cook for 5 minutes, stirring every minute until crispy and slightly browned. Set aside.
Dice the remaining ingredients and prepare the dressing.
Once cooled cut into cubes. I recommend cutting each half into quarters or even smaller so that they get well coated in the dressing.
Combine everything in a large bowl together with the dressing ingredients and mix through.
