Golden, crunchy potatoes, crispy bacon and a creamy dressing packed with fresh herbs. This delicious twist on the traditional potato salad could become a new Christmas favourite. The humble potato salad has been a fixture at Australian Christmas lunches for generations, usually appearing in a big bowl alongside the ham, prawns and other festive favourites.

But this year, why not give it a crunchy makeover?

Instead of boiling the potatoes and tossing them through mayonnaise, this recipe roasts them until beautifully golden, with crisp edges and soft, fluffy centres.

They’re then combined with smoky bacon, spring onions, fresh herbs and a creamy dressing with just enough mustard and lemon to cut through the richness.

It’s a terrific addition to an Australian Christmas spread, particularly when you’re serving cold ham, roast chicken or seafood.

And while the traditional potato salad will always have its fans, this version offers a welcome change without requiring fancy ingredients or complicated preparation.

You can prepare the dressing ahead of time, roast the potatoes closer to serving and bring everything together just before lunch.

Ingredients

For the potatoes

• 1.2kg baby potatoes, washed

• 3 tablespoons olive oil

• 1 teaspoon garlic powder

• ½ teaspoon smoked paprika

• Salt and freshly cracked black pepper, to taste

• 150g bacon, diced

• 3 spring onions, finely sliced

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh dill (optional)

For the creamy dressing

• ½ cup whole-egg mayonnaise

• ½ cup sour cream

• 1 tablespoon Dijon mustard

• 1 tablespoon fresh lemon juice

• 1 teaspoon honey

• 1 small garlic clove, finely crushed

• Freshly cracked black pepper, to taste

Method

1. Preheat the oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.

2. Place the baby potatoes in a saucepan of salted water. Bring to the boil and cook for 12–15 minutes, or until just tender when pierced with a fork.

3. Drain well and allow the potatoes to steam-dry for a few minutes. Arrange them on the prepared baking tray.

4. Using the base of a drinking glass or a potato masher, gently press each potato until slightly flattened. Don’t squash them completely; you want plenty of rough edges to become crispy.

5. Drizzle with olive oil and sprinkle over the garlic powder, smoked paprika, salt and pepper. Roast for 30–40 minutes, turning carefully halfway through, until deeply golden and crisp.

6. Meanwhile, cook the diced bacon in a frying pan over medium heat until crispy. Transfer to a plate lined with paper towel.

7. To make the dressing, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, honey, garlic and black pepper in a small bowl.

8. Allow the roasted potatoes to cool for 5–10 minutes, then transfer them to a large serving platter. Scatter over the bacon, spring onions, parsley and dill.

9. Spoon the creamy dressing over the potatoes or serve it alongside to preserve their crunch. Toss lightly just before serving.

Tips for Christmas Day

Keep the potatoes crispy: For the best texture, don’t mix the dressing through until you’re ready to serve. Alternatively, drizzle it over the top and let everyone help themselves.

Get ahead on Christmas Eve: Boil the potatoes and prepare the dressing the day before. Refrigerate them separately, then roast the potatoes on Christmas Day.

Add some festive colour: A handful of finely chopped red capsicum adds a lovely splash of red against the green herbs.

Make it vegetarian: Leave out the bacon and add toasted almonds or crispy fried shallots for extra crunch.

Serving it cold? This salad is at its best warm or at room temperature, shortly after roasting. It can also be served chilled, although the potatoes will lose some crispness.

Food safety: Keep the dressing refrigerated until needed. Don’t leave the finished salad sitting in the summer heat, and refrigerate leftovers promptly.

What to serve it with

This potato salad is particularly good alongside glazed Christmas ham, cold roast turkey, barbecued chicken or grilled seafood.

It also makes an excellent addition to a Boxing Day lunch, especially when you’re looking for something different to serve with leftover ham.