Charlotte potato salad

Name: Charlotte potato salad
Total time: 30 min
Yield: 4 servings
Ingredients: 2.65 oz bacon; 1 tsp dijon style mustard; 1 pinch parsley flakes; 0.5 lemon juice; 1.24 fl. oz olive oil; 1.1 lb baby potatoes; 4 servings black pepper; 1 stalk green onions

Charlotte Potato Salad is the perfect dish for The Fourth Of July with a mix of spring onions, dijon mustard, and lemon juice. It suits a gluten-free, dairy-free, and whole 30 diet.

Ingredients

bacon

2.65 oz

dijon style mustard

1 tsp

parsley flakes

1 pinch

lemon juice

0.5

olive oil

1.24 fl. oz

baby potatoes

1.1 lb

black pepper

4 servings

green onions

1 stalk

Method

Boil the potatoes in salted water until they are just soft.
Drain and peel off the skin.
Whisk together lemon juice, mustard, pepper and salt until blended.Then start to slowly beat in the olive oil.
Add in the spring onions.Dry fry the bacon cubes over a low heat for 5 minutes.
Add the bacon cubes to the dressing.Thickly slice the warm potatoes and add to a serving bowl.Then pour the dressing over.Toss to mix through.
Sprinkle the parsley over before serving.

Nutrition:

258 kcal

Carbs

22 g

Fat

16 g

Protein

5 g

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