Equipment
- 1 Steamer pot
- 1 Large bowl
- 1 Medium frypan
Ingredients
Salad
- 800 g potatoes
- 1 broccoli
- 1 cup / 150 g frozen corn
- 1 cup / 80 g baby spinach
Bacon
- 300 g bacon
To finish
- 1 lemon
- ¼ cup / 60 g mayonnaise
- ½ cup / 125 g sour cream
- 2 tsp / 10 ml apple cider vinegar
- 1 tsp wholegrain mustard
Instructions
Before you start
- Bring a large steamer pot of hot tap water to a boil.
Make salad
- Dice 800 g potatoes into bite-sized chunks. Cut 1 broccoli into small florets. Place the potatoes in the steamer pot of boiling water and cook for about 15 minutes. When the potatoes have 3 minutes of cooking time remaining, add the broccoli, 1 cup frozen corn and 1 cup baby spinach and cook, until tender. Transfer to a large bowl.
Cook bacon
- Meanwhile, roughly chop 300 g bacon. Heat a medium frypan on high heat and cook the bacon for about 8 minutes, until browned and crispy. Set aside on a paper towel.
To finish
- Zest then juice 1 lemon into the bowl with the veggies. Add the bacon, ¼ cup mayonnaise, ½ cup sour cream, 2 tsp apple cider vinegar and 1 tsp wholegrain mustard. Toss well to combine. Season to taste with salt and pepper.
To serve
- Divide the bacon and veggie potato salad with zesty creamy dressing between plates.
Nutrition
Calories: 770kcal | Carbohydrates: 60g | Protein: 37g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 99mg | Sodium: 1455mg | Potassium: 1974mg | Fiber: 11g | Sugar: 6g | Calcium: 161mg | Iron: 4mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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