Crispy Potato Salad with Green Beans and Tangy Mayo
March 1, 2019
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.
- Prep: 30 mins
- Cook: 40 mins
- Yields: 6
For the potato salad
For the tangy mayo
1Place 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.
2Drain and place the potatoes on a flat tray and allow to cool down completely.
3Meanwhile fry the diced bacon in a pan until crispy, put aside until needed.
4Cut 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.
5Heat 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.
6In the meantime for the tangy mayo, mix all the ingredients together in a small bowl and season to taste.
7Now 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.
8Drain on kitchen towel and season with sea salt.
9On a serving platter arrange the baby butter and rocket salad mix, top with the crispy potatoes, bacon bits, green beans and spring onions.
10Serve with the tangy mayo and enjoy as a light meal or salad.
Make this recipe vegan by adding the Food Lover's branded Mayo - produced for us by B-well.