Green Fried Potato Salad with Wild Garlic Dressing and Crispy Bacon

5 from 9 votes
Course Dinner
Cuisine European
Servings 2 people


Wild garlic dressing

  • 30 g Wild garlic fresh
  • 50 ml Olive oil
  • 1 tsp Mustard
  • 3 tbsp Bianco balsamic vinegar
  • Black pepper from the mill
  • Salt

green fried potato salad

  • 4 medium sized Potatoes
  • 1 Handful Lamb's lettuce
  • 0,5 bunch Spring onions
  • 0,25 green Cucumber
  • 0,5 bunch Leaf parsley, finely chopped
  • 2 Stems Dill, finely chopped
  • 150 g Feta
  • 8 Discs Bacon
  • Oil
  • Black pepper from the mill
  • Salt


Wild garlic dressing

  • Roughly chop the wild garlic and put it in a tall beaker together with the olive oil and then finely puree with the hand blender. Put the mustard together with the balsamic vinegar as well as salt and pepper in a bowl and stir, then stir in the wild garlic oil in a fine stream to create a creamy dressing.

green fried potato salad

  • Peel the potatoes and cut into approx. 0.5 cm thick cubes, then boil them in sufficiently salted water for 10 minutes, then drain and allow to evaporate well.
  • Put the well-cleaned lamb's lettuce in a bowl. Cut the spring onions into fine rings and add them. Quarter the cucumber and then cut it into thin slices and add it as well. Dice the feta and add to the salad and now add the dill and parsley.
  • Halve the bacon slices and then bake them in a hot pan until crispy and then degrease them on kitchen paper. Then add some oil to the pan and fry the potato cubes all around until golden and season with salt and pepper.
  • When the potato cubes are ready, add them to the salad and mix everything well.


  • Arrange the salad on a plate, now pour the dressing over it and add the crispy bacon slices.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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