We’ve come up with some delicious side salads to accompany our new hot smoked BBQ range. We love pairing our black treacle bacon chop with this smashed potato salad… and we’ve added in extra bacon to the salad for good measure.
Bacon Chop & Smashed Potato Salad
Recipe Details
Ingredients
- 800g new potatoes
- 1 pack of The Jolly Hog Smoked Streaky Bacon
- 2 tbsp kewpie mayonnaise
- 4 tbsp greek yogurt
- 2 tsp Dijon mustard
- Juice of half a lemon
- 2 tsp red wine vinegar
- 1 garlic clove
- Handful of dill
- Half of parsley
- 1 cucumber
- 1 shallot
Method
- Preheat your oven to 200 degrees.
- Par boil the potatoes for 8 minutes. Drain and transfer to a sheet lined with baking paper. Using the bottom of a glass, press down on the potatoes to gently crush them. Finely chop the bacon and mix in with the potatoes on the tray.
- Drizzle the potatoes and bacon with olive oil and season with salt & pepper. Bake in the oven for 45 minutes until crispy.
- Whilst the potatoes are cooking, mix together the yogurt, mayonnaise, mustard, lemon juice, vinegar, garlic & chopped herbs.
- Finely chop the cucumber and shallots and leave aside.
- Remove the potatoes & bacon from the oven, leave to cool for 10-15 minutes and then mix in the cucumber, shallots and dressing. Toss well to combine.
- Cook the Bacon Chop according to pack instructions, then serve alongside the salad.