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Gromperesalot: recipe illustration
Salads & starters

Gromperesalot

A warm potato salad dressed with a hot vinaigrette, flavoured with crispy smoked bacon and onion. A fixture on Luxembourgish tables, it goes happily with grilled meats or sausages.

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Ingredients

Ingredients

Vinaigrette

Spices & seasoning

Optional extras

On the side

Nutrition facts

425 kcal per serving

Protein
13 g
Carbohydrates
45.2 g
of which sugars
5.8 g
Fat
19.6 g
of which saturated fat
4.4 g
Fiber
5.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cook the whole potatoes in their skins in salted water for about 25 minutes. Reserve 125 ml of the cooking water before draining.
  2. Meanwhile, fry the lardons in a dry pan over medium heat until golden and crisp. Remove them and keep the fat.
  3. Peel the onions and slice them finely. Cook them for 3 minutes in the bacon fat, without colouring.
  4. Peel the potatoes while still warm and cut into even slices.
  5. In a salad bowl, whisk together the vinegar, mustard, sugar, salt, pepper and the reserved cooking water to make the dressing.
  6. Pour the dressing over the warm potatoes, then add the onions, lardons and oil. Toss gently.
  7. Sprinkle with parsley and let rest for 10 minutes before serving warm.

Variations and tips

Vegetarian version. Replace the lardons with sautéed button mushrooms and use a vegetable stock.

Using what's available here. Bacon slices can replace the smoked bacon, cut into pieces.

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Original Ecomely recipe.