All of the ingredients from this potato salad are available at Tesco except for the sour cream and herbs de Provence are from the Avocado Lady. Happy Cooking!

4 large light yellow skin potatoes
5 strips bacon
1/2 tablespoon canola oil
1 medium red onion, sliced
3 cloves garlic, minced
1 leek, thinly sliced
1/3 cup Japanese Kewpie mayonnaise
3 tablespoons cream cheese
3 tablespoons sour cream
2 tablespoon butter
Herbs de Provence
Sea salt
Freshly ground black pepper

Wash the potatoes, pat dry then cut into cubes. Boil the potatoes until soft but not mushy, about 15 minutes. Drain.

In a medium saute pan, cook the bacon until brown and crispy. Pull the bacon out once they’re done and drain on paper towel. Crumble the bacon into small pieces. Reserve two strips for the onion mixture.

In the same pan, pour out half of the bacon grease, add 1/2 tablespoon canola oil. Saute the garlic, onion, half of the sliced leek (white part) and two strips of crumbled bacon until fragrant and caramelized. Add a pinch of herbs de Provence and salt & pepper to taste.

In a large mixing bowl, add the potatoes, fresh green part of the leek, crumbled bacon, onion mixture, melted butter, mayonnaise, cream cheese and sour cream. Incorporate all ingredients together and serve at room temperature.

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