No barbecue is complete without a potato salad, and if left (that is not happening), you can eat it the next day at the work.

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  • 500 gr potatoes
  • 2 tablespoons mustard, mild
  • 70 gr mayonnaise
  • 70 gr yogurt, drained
  • 100 gr peas, boiled
  • 100 gr red beans
  • 4 slices of bacon, cut in the middle
  • 2 lemons, zest
  • 1 lemon, juice
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 4 spring onions
  • salt
  • pepper


  • Preheat the oven to 180 °C.
  • Put the bacon on a baking sheet and bake for 10 minutes.
  • Keep the potatoes with their skin and wash them thoroughly.
  • Put them in a saucepan with cold water, add salt and put them on a high heat. Boil for 30-40 minutes.
  • Fork them to check if they have boiled.
  • Then strain and leave them aside to cool for 10 minutes.
  • In a large bowl, put the mustard, mayonnaise, yoghurt, lemon zest, lemon juice, pepper, salt, paprika and stir with a wire until the ingredients are homogenized.
  • Once the potatoes have cooled, peel them off and cut them irregularly into large pieces.
  • Add salt, pepper, olive oil, vinegar and mix.
  • Then put the potatoes in the marinade and add the peas, bacon and red beans.
  • Chop the fresh onions.
  • Mix with a wooden spoon and transfer to a serving bowl.
  • Serve with a few slices of fresh onions.

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