Loaded potato salad

This is one serious potato salad! Packed full of potatoes, sweet potatoes, bacon and kale with a tangy horseradish dressing

  • 1 hr preparation (plus refrigeration and standing)
  • Serves 4 - 6
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  • 500 grams baby potatoes
  • 1 medium orange sweet potato (400g), cut into 2cm-thick slices
  • 1 medium purple sweet potato (400g), cut into 2cm-thick slices
  • 1 small white sweet potato (250g), cut into 2cm-thick slices
  • ¼ cup (60ml) extra virgin olive oil
  • 4 rindless bacon slices (320g)
  • 100 grams baby kale leaves
  • 1 small red onion (100g), chopped finely
  • 200 ml light sour cream
  • 2 tablespoons white wine vinegar
  • 2 tablespoons horseradish cream


  • 1
    Preheat oven to 200°C/180°C fan. 
Line a large oven tray with baking paper.
  • 2
    Place potatoes and sweet potato on lined tray; drizzle with oil, then season. Roast for 45 minutes, turning once, or until golden and tender.
  • 3
    Meanwhile, make dressing.
  • 4
    Heat a large non-stick frying pan over high heat; cook bacon for 3 minutes on each side or until crisp. Drain on paper towel. Coarsely chop into 5cm pieces.
  • 5
    Place all potatoes in a large bowl with kale, onion and half the dressing; toss gently to combine. Serve topped with bacon pieces and remaining dressing.
  • 6
    Combine ingredients in a small bowl; season to taste. (Makes 1⅓ cups)

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