Warm Potato Salad with White Malt Vinegar

Warm Potato Salad with White Malt Vinegar

Preparation time: 15 mins

Cooking time: 20 mins

Serves: 8


  • 250g streaky bacon
  • 1kg red baby potatoes, halved
  • 60ml / 4 Tbsp olive oil
  • 1 large white onion, diced
  • 2 Tbsp wholegrain mustard
  • 90ml / 6 Tbsp Safari White Malt Vinegar
  • 4 spring onions, sliced
  • 2 stalks celery, finely sliced
  • 1 handful flat leaf parsley, roughly chopped
  • Dill fronds, for serving
  • Salt and pepper, to taste


  • Preheat oven to 200˚C.
  • Place bacon on a foil lined baking tray and bake until deeply caramelised on both sides and crispy. ± 20 minutes.
    Drain on paper towel. Chop roughly and set aside.
  • While the bacon is cooking, boil the potatoes. Place potatoes in a large pot with a few pinches of salt and cover with
    cold water. Bring to the boil. Reduce to a simmer and cook until tender. ± 12 minutes. Drain and steam dry in the
    warm pot.
  • In a large frying pan over medium, heat the olive oil. Add the onion and cook until tender and just turning golden
    brown. Season well.
  • Switch off the heat and stir in the garlic, mustard and Safari White Malt Vinegar. Stir until well mixed. (You can add a
    little pinch of sugar at this point if you want to mellow the vinegar flavour)
  • Pour the warm vinegar dressing over the potatoes.
  • Add the spring onions, celery, parsley and crispy bacon bits. Fold everything together. Taste to adjust seasoning.
  • Plate the potato salad and sprinkle with dill fronds and serve.

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