Creamy rhubarb potato salad
By Chatelaine172
PREP TIME
25 min
TOTAL TIME
50 min
Serves
8 to 10
* PLUS 30 minutes chilling time
(Photo: Erik Putz)
At backyard barbecues, the protein tends to hog the spotlight. (Is the grill on? Is it hot enough? Are the steaks done yet?) But while all that’s being fussed over, you can quietly steal the show with this creamy, tangy and downright irresistible potato salad. Studded with rhubarb and gherkins, it’s a side that won’t be sidelined for long. Hot tip: to get flavour-packed potatoes, mix them with the dressing while they’re piping hot.
Ingredients
- 680g red new potato , halved
- 1/3 cup mayonnaise
- 1/3 cup 2% Greek yogurt
- 3 tbsp apple-cider vinegar
- 2 tsp grainy Dijon mustard
- 1 1/2 tsp honey
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 eggs
- 3 slices bacon , finely chopped
- 1 1/2 cups thinly sliced Rhubarb
- 1/2 cup coarsely chopped dill
- 1/3 cup chopped gherkins
- 1 shallot , minced
- 20g chives , cut in 1/2-in. pieces
Instructions
- PLACE potatoes in a large pot of salted cold water. Bring to a boil and cook until just tender, 6 to 8 min. Meanwhile, whisk mayo, yogurt, vinegar, Dijon, honey, salt and pepper in a large bowl. Drain potatoes well, then transfer immediately to mayo mixture and toss to coat. Refrigerate.
- PLACE eggs in a single layer in the same pot and add enough cold water to cover by 1 in. Bring to a boil, then reduce heat and simmer for 10 min. Cook bacon in a medium frying pan over medium until crispy, 6 to 8 min. Drain eggs, rinse with cold running water to cool completely, then peel and coarsely chop.
- ADD bacon, eggs, rhubarb, dill, gherkins, shallot and chives to potato mixture and stir to combine. Refrigerate at least 30 min before serving.
Nutrition (per serving)
- Calories
- 159,
- Protein
- 5 g,
- Carbohydrates
- 16 g,
- Fat
- 9 g,
- Fibre
- 2 g,
- Sodium
- 457 mg.
- Good source of
- vitamin B12
