food lovers crispy potato salad
food lovers crispy potato salad

Crispy Potato Salad with Green Beans and Tangy Mayo

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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

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


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.

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