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warm mustard potato salad 30 minute recipe
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Warm Mustard Potato Salad

Warm Mustard Potato Salad - creamy potatoes paired with bacon and leek, bathed in a tangy mustard garlic dressing, finished with fresh parsley.
Course Side Dish
Cuisine Modern Australian
Keyword potato salad no mayo, potato salad with mayo, warm potato salad
Total Time 30 minutes
Servings 4 as a side
Calories 282kcal
Author Lee-Ann Grace | Chef Not Required

Ingredients

  • 800 g chat / mini / baby potatoes left whole
  • good pinch of salt
  • 1-2 tbsp olive oil
  • 1 large leek
  • 4 streaky bacon rashers I use hickory smoked - see notes
  • 15 g salted butter
  • 1/4 cup flat leaf parsley leaves loosely packed

Dressing

  • 1 tbsp whole grain mustard
  • 2 tsp french mustard
  • 2 tsp garlic infused olive oil
  • 1 tsp red wine vinegar

Instructions

  • Bring the whole potatoes to the boil in a large saucepan with a good pinch of salt, and simmer for 10 mins - potatoes should be tender but not falling apart. Once cooked, drain and set aside to steam dry until cool enough (just) to handle - see notes.
  • Meanwhile, slice leek and roughly chop bacon.
  • Heat 1 tbsp of olive oil in a large frying pan over medium high heat, and fry bacon for 2 - 3 mins then remove to a small bowl (leaving fat in the pan) and set aside.
  • Turn the heat down to medium low. Add butter to pan, then leeks & fry for 4 - 5 minutes until leeks are soft. Depending on how much fat was left from your bacon, add the remaining olive oil to the pan if needed.
  • For the dressing, mix all ingredients in a small bowl to combine and set aside.
  • Once potatoes are cool enough to handle, chop each potato into 8.
  • When leeks are soft, add chopped potatoes to the pan along with the reserved bacon (plus any bacon fat!) and gently turn with a spatula for 1 -2 mins, then add dressing and continue to turn gently until dressing is well heated and incorporated.
  • Remove from heat, and add parsley to serve.

Notes

The potatoes I have used are baby coliban, or what we call "chats" in Australia. Mine were about golf ball size. Try to pick potatoes of an even size - this way they cook evenly.
The bacon I used for this recipe is hickory smoked bacon. You have probably noticed it more and more in my recipes - I think I'm a bit obsessed! But good obsessed - BACON obsessed! Why I like the hickory smoked bacon is the extra flavour you get from basically the same ingredient.
My other secret extra flavour hit is the garlic infused olive oil. I don't use a lot, and as you probably noticed the recipe starts out with plain olive oil, it's just like an extra seasoning. 
A note on chopping your cooked potatoes. If you are looking for a "hot" rather than a "warm" potato salad - then the sooner you chop the potatoes the hotter they will be. My tip for this is to use kitchen tongs to gently hold the potato on the cutting board for the first cut - no blistered fingers! Once they are in half, it's easy to chop each half into quarters without having to touch them. You could always wait another few minutes for them to cool - that's always the other option! Don't forget you are going to put the chopped potatoes back into the pan anyway to finish the dish.
I like to boil the potatoes whole and then cut them because they tend to stay together better while still being soft (no sharp "cut" edges) and when you cut them after they are cooked you get a nice porous surface which soaks up a bit of the dressing.
You could also get ahead by boiling & chopping the potatoes the day before. Once the chopped potato is cooled, just put them covered in the fridge. When making the salad take them out of the fridge while you cook the rest of the recipe (just to take some of the chill off), then add the potatoes in at the same time the recipe calls for - just keep in mind they will be cool so they will need a few more minutes in the pan to warm up. 
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*