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Two-Potato Salad with Creole Mustard, Bacon, and Rocket

Two-Potato Salad with Creole Mustard, Bacon, and Rocket

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This vibrant two-potato salad with bacon and rocket offers a sophisticated twist on a classic side dish. By combining earthy sweet potatoes with buttery Yukon Golds, the dish achieves a wonderful balance of textures and flavours. The addition of smoky bacon provides a savoury crunch, while the Creole mustard and fresh tarragon bring a refined, herbaceous heat to the creamy dressing. It is a colourful, dairy-free option that stands out at any table.

Ideal for summer entertaining or as a hearty accompaniment to grilled meats, this dairy-free recipe is both filling and nutritious. The peppery rocket adds a fresh bite, cutting through the richness of the mayonnaise for a well-rounded finish. Prepare the potatoes in advance to save time, then simply toss everything together just before serving to keep the leaves crisp and the bacon perfectly crunchy.

Ingredients for Two-Potato Salad with Creole Mustard, Bacon, and Rocket

4 strips thick-sliced smoked bacon
450g sweet potatoes, peeled and cut into 1-inch cubes
450g Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 cucchiaino di sale kosher
4 spring onions, finely chopped
2 celery stalks, finely chopped
2 serrano chillies, stemmed, seeded, and minced
120ml plus 2 tablespoons mayonnaise
2 tablespoons Creole mustard 1 tablespoon finely chopped fresh tarragon leaves
Pepe nero macinato fresco
170g rocket

How to make Two-Potato Salad with Creole Mustard, Bacon, and Rocket

Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels and set aside.

Place the sweet potatoes and Yukon Gold potatoes in two separate saucepans. Cover the potatoes with water (by 2 inches), add 1/2 teaspoons salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon Gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.

Combine the potatoes, spring onions, celery, and serrano chillies in a large bowl. Add the mayonnaise, mustard, tarragon, salt, and pepper, and combine. Taste for seasoning, and add more salt or pepper, as desired. Toss the potato salad with the rocket, and serve on a large platter, garnished with the crumbled bacon.

Avvertenza

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