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Potato Salad with Bacon and Romanesco

Potato Salad with Bacon and Romanesco

with hazelnuts and mustard dressing
Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills
Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills
Calories
: 
728 kcal
Protein
: 
23.9g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
  • Mustard
  • Hazelnuts
  • Nuts

Potato salad with mustard is a popular dish in France. Here we present you with an exciting variation featuring lots of delicious ingredients including hazelnuts, bacon, and beautiful Romanesco broccoli.

Serving amount

500 grams

Baby Potatoes

100 grams

Irish Bacon Lardons

65 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 sachet(s)

Mustard

(Contains: Mustard)

10 grams

Hazelnuts

(Contains: Hazelnuts, Nuts)

5 grams

Tarragon

1 unit(s)

Apple

1 unit(s)

Shallot

600 grams

Romanesco

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3046 kJ
Energy (kcal)728 kcal
Fat42 g
of which saturates12.1 g
Carbohydrate54 g
of which sugars25.1 g
Dietary Fiber15.3 g
Protein23.9 g
Salt2.5 g
Potassium1619.8 mg
Calcium146.3 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Colander

Cooking Steps

Boil the Potatoes
1
  • Boil a large pot of salted water for the potatoes.
  • Halve the baby potatoes (quarter larger potatoes).
  • When boiling, add the potatoes to the water, lower the heat to medium and cook until fork-tender, 15-20 mins.
  • Drain in a colander, return to the pot and keep uncovered to allow to cool slightly.

TIP: If you’re in a hurry you can boil the water in your kettle.

Cook the Romanesco
2
  • Trim the tip of the romanesco. Cut head into small florets and stem into 2cm pieces.
  • Place a pan over high heat with a drizzle of oil.
  • Once hot, add the broccoli and bacon and fry for 2-3 mins.
  • Then add a splash of water and immediately cover with a lid or some foil.
  • Allow to cook until the broccoli is tender, 4-5 mins. IMPORTANT: Cook lardons thoroughly.
Prep the Rest
3
  • Halve, peel and chop the shallot into small pieces.
  • Pick the tarragon leaves from their stalks and finely chop (discard the stalks).
  • Quarter, core and finely chop the apple (peeling optional).
  • Mix the creme fraiche, mustard, aioli and half the tarragon in a large bowl.
  • Add the shallot, apple, bacon, romanesco and potatoes to the dressing. Mix well and taste and season with salt and pepper. 
Finish and Serve
4
  • Divide the potato salad between deep plates or bowls.
  • Top with hazelnuts and remaining tarragon.
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