This potato salad will change the way you look at a crispy potato! It might take some time to prepare but it will definitely be worth the effort.




  • Light Meal
  • Salads
  • Vegan
  • Vegetarian


  • South African

Cooking Methods

  • Frying

Prep Time

30 minutes

Cooking Time

40 minutes


Make this recipe vegan by adding the Food Lover's branded Mayo - produced for us by B-well.


--For the potato salad
6 potatoes, washed and cut into eighths
6 strips of Food Lover’s streaky bacon, diced
2 x 125g packs of green beans
110g Food Lover’s Market Baby Butter & Rocket salad mix
3 spring onions, sliced diagonally
Salt and pepper, to taste
Cooking oil for deep frying
--For the tangy mayo
125ml (½ cup) mayo
30ml (2 Tbsp) whole grain mustard
Zest and juice of 1 lime
Salt and pepper, to taste


Place the cut potatoes in a large pot and cover with water, place the lid on and cook on a medium heat for about 8-10 minutes just to par cook the potatoes.
Drain and place the potatoes on a flat tray and allow to cool down completely.
Meanwhile fry the diced bacon in a pan until crispy, put aside until needed.
Cut the tops off the green beans, place them in a large bowl and pour boiling water over them. Allow to stand for about 4-5 minutes. Drain and put aside until needed.
Heat the cooking oil in a large pot and deep fry the potatoes in batches until they become a light golden colour, drain on kitchen towel and allow to cool down slightly.
In the meantime for the tangy mayo, mix all the ingredients together in a small bowl and season to taste.
Now the time has come for the final cooking stage of the potatoes. Heat the cooking oil and fry the potatoes for a second time, until they are a dark golden colour and very crispy.
Drain on kitchen towel and season with sea salt.
On a serving platter arrange the baby butter and rocket salad mix, top with the crispy potatoes, bacon bits, green beans and spring onions.
Serve with the tangy mayo and enjoy as a light meal or salad.

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