Mission BBQ Potato Salad Recipe
Mission BBQ Potato Salad stands out for its perfect balance of creamy, tangy, and smoky flavors. Made with tender baby potatoes, a zesty dressing featuring wholegrain mustard and horseradish cream, and topped with crispy bacon, it offers a satisfying texture and bold taste that elevates any BBQ meal. This delicious side is a fan favorite because it complements smoky meats perfectly and brings a fresh twist to classic potato salad.
Equipment
- Large pot
- Sharp knife
- Mixing bowls
- Potato peeler
- Spoon or whisk
- Skillet
- Colander
Ingredients
- 1 kg 2.2 lbs baby waxy potatoes
- 30 g 2½ tsp wholegrain mustard
- 50 ml 2½ tbsp white wine vinegar
- 1 shallot finely diced
- 60 ml ¼ cup extra virgin olive oil
- 60 g 3 tbsp mayonnaise
- 20 g 1 tbsp horseradish cream
- 40 g 2 tbsp sour cream
- ¼ lemon juiced
- 200 g 7 oz streaky bacon, diced
- 2 spring onions scallions, thinly sliced
Instructions
- Boil the Potatoes: Start by boiling the baby waxy potatoes in salted water for about 15-20 minutes, or until they are tender but firm. Be careful not to overcook them. Once done, drain the water and let the potatoes cool slightly. You can leave the skins on for extra texture, or peel them if preferred.
- Cook the Bacon: While the potatoes cool, heat a skillet over medium heat and cook the diced streaky bacon for 5-7 minutes, or until crispy and golden brown. Once cooked, transfer the bacon to a paper towel to drain excess grease and set it aside.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, wholegrain mustard, sour cream, horseradish cream, white wine vinegar, and lemon juice—season with salt, pepper, and a drizzle of extra virgin olive oil to taste. The dressing should be creamy with a nice balance of tanginess.
- Combine: Once the potatoes have cooled enough to handle, chop them into bite-sized pieces and add them to the dressing. Then, add the finely diced shallots, spring onions, and crispy bacon. Toss everything gently to coat the ingredients evenly.
- Chill and Serve: For the best flavor, let the potato salad chill in the refrigerator for about 30 minutes before serving. This allows the flavours to meld together, making it even more delicious. Serve chilled and enjoy!