Sorry about the photo – it seems that Potato Salad is THE worst thing to photograph. I would not have added this recipe, but my husband insisted I post it – he loves this Potato Salad!
Speck is a salt-cured and smoked meat product from the hind leg of the pig. It can be used in similar ways to prosciutto and bacon. We got our piece from the Jan Power’s Markets, a stall that sells a selection of deli meats, german sausages and duck products.
I love crispy bacon and speck - the best way to cook it is very slowly, starting off in a cold pan. The reason for this is that the fat in the bacon will melt and render off and can be removed from the meal – making it slightly better for you!
1 rasher of bacon, or speck
1/2 cup chopped celery
1/4 spanish onion, finely diced
1 clove garlic, finely minced
1/2 cup shallot – sliced finely
2 large potatoes
Dollop of Extra Light Sour Cream
Dollop of No Fat Yoghourt
1 heaped teaspoon of grainy mustard
Heaps of cracked pepper
1. Finely slice the bacon or speck and put it in a cold fry pan. Slowly increase the heat and cook until crispy and brown. Drain on paper towels.
2. Chop the potatoes into inch-sized squares and simmer in water for about 15 minutes – or until the point of a knife enters and exits a piece of potato with ease. Drain and let cool a little.
3. Put all the ingredients in a bowl and fold together carefully.