Dublin Potato Salad
Elevate your next gathering with the irresistible flavors of Dublin Potato Salad, a hearty and flavorful twist on the classic dish. This Irish-inspired recipe combines tender, fork-tender baby potatoes with crispy thick-cut bacon and a creamy dressing infused with rich Irish butter, tangy wholegrain mustard, and sour cream. Fresh chopped scallions and parsley add a vibrant burst of color and a touch of herbaceousness, while bacon drippings lend a smoky depth that ties everything together. Perfectly balanced with hints of white wine vinegar and black pepper, this warm potato salad is both comforting and sophisticated. Serve it as a crowd-pleasing side dish for family dinners, barbecues, or festive occasions, and watch it become an instant favorite.
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Recipe Information
Ingredients
- 900 grams baby potatoes
- 2 tablespoons Irish butter
- 150 grams thick-cut bacon
- 4 stalks scallions (green onions)
- 2 tablespoons flat-leaf parsley
- 2 teaspoons wholegrain mustard
- 2 teaspoons white wine vinegar
- 100 grams sour cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Place the baby potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce the heat and simmer for 15-18 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, heat a skillet over medium heat. Add the thick-cut bacon and cook until crispy. Remove the bacon from the skillet and set it aside on a paper towel-lined plate to cool, then chop into small pieces.
Reserve 1 tablespoon of bacon drippings in the skillet and stir in the Irish butter. Set the skillet aside to use for the dressing.
Finely chop the scallions and parsley, then set them aside for later use.
Once the potatoes are cooked, drain and let them cool slightly. If desired, cut larger potatoes in half or quarters, leaving the skin intact for added texture.
In a small mixing bowl, whisk together the wholegrain mustard, white wine vinegar, sour cream, melted Irish butter with bacon drippings, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the potatoes, chopped bacon, scallions, and parsley. Pour the dressing over the potatoes and gently toss to coat evenly.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the potato salad warm or at room temperature. For an extra touch, garnish with a few parsley leaves or additional chopped scallions before serving.
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 224589 mg | 9765% | |
| Total Carbohydrate | 165.1 g | 60% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 16.0 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 288 mg | 22% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4686 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
