Warm new potato salad with bacon and blue cheese


Warm new potato salad with bacon and blue cheese
Create your own bistro-style salad – full of flavour and just perfect with crusty bread.


Takes 30 minutes • Serves 4
– 500g/1lb 2oz new or salad potatoes, thickly sliced
– 2 tbsp olive oil
– 2 red onions, each sliced into 6 wedges
– 4 rashers smoked back bacon, trimmed and cut into large pieces
– 140g/5oz mushrooms, sliced
– 1 tbsp wholegrain mustard
– 1 tbsp red wine vinegar
– 100g bag mixed watercress and spinach salad

– 85g/3oz creamy blue cheese, to garnish


Step 1: 
Preheat the oven to 220°C/200°C fan/gas 7. Place the potatoes in a roasting tin, then rub with a
tablespoon of the oil and sprinkle with salt. Roast for 15 minutes, then add the onion wedges to the
tin. Roast for 15 minutes more until the potatoes have turned golden brown and the onions started to
soften. Remove from the oven and leave to cool.

Step 2: 
Meanwhile, heat a non-stick frying pan. Fry the bacon without adding any extra fat, then add the
mushrooms and cook for 5 minutes.

Step 3: 
Whisk together the mustard, vinegar and remaining tablespoon of oil with a splash of water to make
a dressing.

Step 4: 
Put the potatoes, onions, bacon, mushrooms and salad leaves in a bowl, pour over the dressing, then
toss well. Crumble over the blue cheese and serve.

Food:Warm new potato salad with bacon and blue cheese

• Per serving 289 kcalories, protein 11g, carbohydrate 25g, fat 17g, saturated fat 7g, fibre 3g, sugar 5g, salt 1.65g

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