Warm Potato Salad

by Matty Matheson
Star 4.7
    30m prep time
    60m total time
    Easy level
    15 ingredients

This recipe is me working through awakened childhood trauma because I remember when my mom made lame potato salad as a kid. I can still smell it. This is a hero dish and will blow the socks off anyone who eats it. Congratulations to everyone in therapy like I am conquering the traumas of their past.

Method

Based on 6 servings, adjust as needed.

Step 1

Place the potatoes in a large pot of cold, salted water. Bring the water to a boil, then reduce the heat and simmer until the potatoes are fork-tender, 15 to 20 minutes. Drain the potatoes and let them cool slightly.

Step 2

While the potatoes are simmering, let’s mix our creamy dip. In a small bowl, combine the cream cheese and half of the wholegrain mustard. Set aside. Place the cooled potatoes on a cutting board and, using the back of a clean pot, gently press them. In a saucepan, melt the butter over medium heat. Add the smashed potatoes and cook until golden brown, 5 to 10 minutes a side

Step 3

Line a plate with paper towels. Transfer the seared potatoes along with any remaining butter in the pan to a large bowl. Let’s cook our bacon off in a cast-iron skillet set over low heat, until it’s cooked to your desired crispiness. Set aside a paper towel-lined plate.

Step 4

To the same bowl that the potatoes are in, add the vinegar, mustard, bacon, red onion, scallions, parsley, chives, dill, and salt and pepper to taste. Gently toss everything together until the potatoes are well coated with the dressing; allow any of the larger potatoes to break naturally into smaller pieces. Adjust the seasoning with more salt and pepper.

Step 5

Then add a huge dollop of the creamy dip and make a small indent at the top with the back of your spoon to add the remaining mustard and pickled red onion. Drizzle with olive oil and finish with Maldon salt.
  • Ingredients
  • Based on 6 servings
  • Black Pepper to taste, 1 x Sainsbury's Black Peppercorn Grinder 50g
  • 75g Red Onion, diced 1 x Sainsbury's Red Onions Loose
  • 60mls Apple Cider Vinegar 1 x Aspall Classic Apple Cyder Vinegar 350ml
  • 2tbsp Parsley, chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 15g Spring Onion, thinly sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 75g Bacon Lardons 1 x Sainsbury's Smoked Bacon Lardons 250g
  • 1tbsp Dill, chopped 1 x Sainsbury's Bunched Dill 20g
  • 60g Unsalted Butter 1 x Sainsbury's British Butter, Unsalted 250g
  • 60g Cream Cheese 1 x Philadelphia Original Soft Cream Cheese 165g
  • 2tbsp Whole Grain Dijon Mustard, plus 1 teaspoon for garnish 1 x Sainsbury's Wholegrain Mustard 180g
  • 900g Fingerling Potatoes 1 x Sainsbury's Baby Potatoes 1kg
  • 1 tbsp Olive Oil, for drizzling 1 x Sainsbury's Olive Oil 500ml
  • 2tbsp Chives, chopped 1 x Sainsbury's Bunched Chives 20g
  • 40g Pickled Red Onion 1 x Sainsbury's Sliced Pickled Red Onions in Sweet Vinegar, Inspired to Cook 340g (156g*)
  • Maldon Salt to taste, 1 x Maldon Sea Salt Flakes 250g
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