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Lemon & Herb Potato Salad


The beauty of this salad is its simplicity. It lets the flavour of our NEW Recipe Yorkshire Mayonnaise with Lemon do the talking!

Serves 4-6 as a side dish


700g of baby potatoes or larger waxy potatoes cut into large chunks, skin on

1 tbsp Yorkshire Rapeseed Oil, for frying

200g British bacon lardons

3 spring onions, chopped

Handful each of chives, basil and flat leaf parsley, chopped finely

3 tbsps Yorkshire Mayonnaise with Lemon

Salt & freshly ground black pepper 



Pop your potatoes into a large pan filled two-thirds full of boiling water, bring back to a rolling boil over a medium heat for around 10 minutes. Just until the potatoes are cooked, but still slightly firm. Remove from the heat and leave to cool.

Meanwhile, heat the Yorkshire Rapeseed Oil in a frying pan and then add the bacon lardons and cook until slightly golden, but not crisp. Leave to one side to cool.

When ready to assemble the dish mix together the potatoes, bacon lardons, spring onions, chopped herbs and Yorkshire Mayonnaise with Lemon. Season to taste and serve.