Dublin Potato Salad

Elevate your next gathering with the irresistible flavors of Dublin Potato Salad, a hearty and flavorful twist on the classic dish. This Irish-inspired recipe combines tender, fork-tender baby potatoes with crispy thick-cut bacon and a creamy dressing infused with rich Irish butter, tangy wholegrain mustard, and sour cream. Fresh chopped scallions and parsley add a vibrant burst of color and a touch of herbaceousness, while bacon drippings lend a smoky depth that ties everything together. Perfectly balanced with hints of white wine vinegar and black pepper, this warm potato salad is both comforting and sophisticated. Serve it as a crowd-pleasing side dish for family dinners, barbecues, or festive occasions, and watch it become an instant favorite.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 900 grams baby potatoes
• 2 tablespoons Irish butter
• 150 grams thick-cut bacon
• 4 stalks scallions (green onions)
• 2 tablespoons flat-leaf parsley
• 2 teaspoons wholegrain mustard
• 2 teaspoons white wine vinegar
• 100 grams sour cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Place the baby potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce the heat and simmer for 15-18 minutes, or until the potatoes are fork-tender.

Step 2

While the potatoes are cooking, heat a skillet over medium heat. Add the thick-cut bacon and cook until crispy. Remove the bacon from the skillet and set it aside on a paper towel-lined plate to cool, then chop into small pieces.

Step 3

Reserve 1 tablespoon of bacon drippings in the skillet and stir in the Irish butter. Set the skillet aside to use for the dressing.

Step 4

Finely chop the scallions and parsley, then set them aside for later use.

Step 5

Once the potatoes are cooked, drain and let them cool slightly. If desired, cut larger potatoes in half or quarters, leaving the skin intact for added texture.

Step 6

In a small mixing bowl, whisk together the wholegrain mustard, white wine vinegar, sour cream, melted Irish butter with bacon drippings, salt, and black pepper to create the dressing.

Step 7

In a large mixing bowl, combine the potatoes, chopped bacon, scallions, and parsley. Pour the dressing over the potatoes and gently toss to coat evenly.

Step 8

Taste and adjust seasoning with additional salt and pepper if needed.

Step 9

Serve the potato salad warm or at room temperature. For an extra touch, garnish with a few parsley leaves or additional chopped scallions before serving.

Nutrition Facts

Serving size	(1230.6g)

Amount per serving	% Daily Value*
Calories	1756.7

Total Fat 105.0g	0%
Saturated Fat 49.8g	0%
Polyunsaturated Fat g
Cholesterol 221.7mg	0%
Sodium 224631.1mg	0%
Total Carbohydrate 167.8g	0%
Dietary Fiber 13.1g	0%
Total Sugars 13.3g
Protein 41.2g	0%

Vitamin D 0IU	0%
Calcium 300.6mg	0%
Iron 8.4mg	0%
Potassium 4166.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 9.3%

Carbs: 37.7%