Creamy potato salad with a curry dressing, bacon and peas. Simple and delicious, – and full of flavour.
I love curry dressing, so of course the blog also needed a potato salad made with that very same dressing.
This potato salad is a real treat, – plenty of dressing so it is soft and creamy in texture, with a satisfying bite from the crisp fried bacon. The peas add a light freshness, and the chopped pickled gherkins bring a gentle acidity.
Curried potato salad can be served as a side at a classic summer barbecue, alongside roast or grilled chicken or pork tenderloin, or with a batch of Danish chicken meatballs (kyllingefrikadeller).
It tastes wonderful with a grilled sausage, – and is quite simply a must on the dinner table throughout the summer.
Curried potato salad with bacon and peas
Recipe for creamy potato salad with curry dressing, bacon and peas.
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Ingredients
Potato salad
- 700 g potatoes
- 250 g bacon, diced
- 200 g peas, thawed
- 1 shallot, finely chopped
- 1-2 pickled gherkins, finely chopped – approx. 2 tbsp
Curry dressing
- 300 ml crème fraîche
- 100 ml mayonnaise
- 2 tsp Dijon mustard
- 2 1/2 tsp curry powder
- 1/2 tsp onion powder
- 1/2 tsp sugar
- Salt and freshly ground pepper
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Method
- Scrub the potatoes clean of any dirt. *I prefer to leave the skins on, – and then peel them after cooking. You can also serve them with the skins on, or peel them before cooking.
- Put the potatoes in a pan with plenty of well-salted cold water and bring to the boil, adding a few peppercorns and some herbs if you have them.
- Let them boil over a medium heat for about 5-6 min. with the lid on.Turn off the heat and leave the potatoes to finish cooking in the hot water, with the lid on, – for about 15 min. *Cooking your potatoes this way gives you lovely firm potatoes that don’t fall apart. The time depends on the size of the potatoes, – so test them with a skewer once they have stood for 10 min. If they are still very hard, simply turn the heat back on for a couple of minutes, – you quickly learn to judge the cooking time once you have done it a few times. If they only need a little more cooking, just leave them to stand in the water with the lid on.
- Finally, rinse the potatoes in cold water, – peel them if they were cooked with the skins on, and cut them into bite-sized pieces.
- While the potatoes stand in their cooking water, fry the bacon in a frying pan until crisp and golden. Then leave it to rest and cool on a little kitchen paper.
Potato salad with curry dressing
- Stir the dressing ingredients together and season to taste with salt and pepper.
- Put the potatoes, bacon, peas, shallot, gherkins and dressing in a large bowl, and fold everything together well.
- Season the potato salad to taste with salt and pepper, – and ideally leave it to rest in the fridge for 1/2 an hour.
- Garnish with a few fresh microgreens before serving, if you like.
Nutrition
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Kan man lave den uden bacon ?
Hej Solveig
Ja sagtens ja 🙂 Bacon giver dog en skøn salt og umami rig smag, men den smager fantastisk uden også 🙂
Warm wishes, Dianna
Kan man lave den uden bacon?
Lækker
Tusind tak 🙂