Description

This Healthy Potato Salad is a flavorful and satisfying side dish featuring tender potatoes tossed in a tangy French dressing, combined with crispy streaky bacon and a creamy horseradish-enhanced dressing. Enhanced with fresh vegetables like cucumber, celery, and onion, this salad is perfect for gatherings or as a wholesome accompaniment to your main course.

Ingredients

Scale

For the Salad:

1 kg / 2 lb potatoes, peeled and cut into 2cm (3/4″) cubes
2 tsp cooking / kosher salt (for cooking potatoes)
250g / 8oz streaky bacon
1/2 cup French Dressing (homemade or store-bought)
3/4 cup cucumber, finely diced
1 cup celery, finely sliced diagonally
1/4 cup white onion, finely minced

For the Potato Salad Dressing:

1/3 cup mayonnaise (preferably whole-egg)
1/3 cup sour cream (full fat, or substitute with yogurt)
1 tbsp horseradish cream (or horseradish relish)
1/2 tsp cooking / kosher salt
1/4 tsp black pepper

For the French Dressing:

1 tbsp Dijon mustard
2 tbsp white wine vinegar (or apple cider vinegar)
1/4 cup extra virgin olive oil
1 tbsp water
1/2 tsp white sugar
1/2 garlic clove, finely grated or minced
1/2 tsp salt
1/4 tsp black pepper

Cook Mode Prevent your screen from going dark

Instructions

Make the French Dressing: Shake all French dressing ingredients—Dijon mustard, white wine vinegar, extra virgin olive oil, water, white sugar, grated garlic, salt, and black pepper—in a jar until well combined.
Cook the Potatoes: Place the peeled and cubed potatoes with 2 tsp salt into a large pot of cold water. Bring to a simmer over medium heat and cook for 4 minutes until potatoes are just tender but still firm. Drain immediately to prevent overcooking.
Douse the Potatoes: Transfer the hot potatoes into a large bowl, pour over the prepared French dressing, and toss gently to coat. Set aside for 2 hours to cool and allow the potatoes to absorb the flavors.
Cook the Bacon: In a cold non-stick pan, lay half the streaky bacon and cook over medium-high heat until golden and crisp. Remove and drain on paper towels. Repeat with the remaining bacon. Once cooled, chop the bacon into small pieces.
Prepare the Creamy Dressing: In a bowl, mix together mayonnaise, sour cream, horseradish cream, salt, and black pepper until smooth and well combined.
Combine Ingredients: Add the creamy dressing, finely sliced celery, diced cucumber, minced onion, and most of the chopped bacon to the potatoes. Toss gently to ensure everything is evenly coated.
Serve: Garnish the potato salad with the remaining bacon pieces. For best flavor, let the salad sit for a few hours or preferably overnight in the refrigerator. Serve at room temperature.

Notes

Use whole-egg mayonnaise for richer flavor and creaminess.
The potatoes should be cooked until just tender; avoid overcooking to maintain texture.
Allowing the potatoes to sit in French dressing enhances their flavor and moistness.
For a lighter version, substitute sour cream with Greek yogurt.
The salad tastes best after resting several hours or overnight to allow flavors to meld.
Serve at room temperature for optimal taste.
Leftover salad can be stored in the refrigerator for up to 2 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Stovetop
Cuisine: American