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Bacon and Buttermilk Potato Salad


1 kg nadine or baby potatoes

6 Henderson's streaky bacon rashers

2 celery stalks, thinly sliced lengthways

2 spring onions, thinly sliced lengthways

Italian parsley, capers, salt and cracked pepper to taste


For the dressing:

70 ml buttermilk - or you can substitute a quality mayonnaise 

2 tb olive oil

1 tsp wholegrain mustard - or substitute dill tips 


Step 1

Cover potatoes in a pot over high heat and simmer for until tender enough to easily poke a knife through the skin. 

Step 2

Drain potatoes then rinse in cold water to cool, and drain again. Cut potatoes into cubes or slice into quarters lengthways for a more interesting look.

Step 3

Warm your pan to medium heat, add bacon and cook until golden. 

Step 4

Combine your buttermilk, mustard and oil thoroughly, pour over the cooled and drained potatoes and toss lightly.

Adapted from

Step 5

Place potatoes in your serving platter or straight onto the family's plates and place your capers, celery, spring onion, parsley and bacon on top for a deconstructed look.

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