Warm Potato Salad with Bacon

Equipment

• Oven
• Skillet

Ingredients

• 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

Instructions

1. 1Preheat the oven to 220°C (200°C fan or gas mark 7). Put the sliced potatoes into a roasting tin, toss them with one tablespoon of the olive oil, and season with salt. Spread them in a single layer so they roast evenly rather than steam.
2. 2Roast the potatoes for 15 minutes, then scatter the red onion wedges into the tin. Continue roasting for another 15 minutes until the potatoes are golden brown and the onions are soft. Remove from the oven and let them cool slightly.
3. 3Heat a non-stick frying pan over medium heat. Cook the bacon pieces until crisp without adding extra oil. Stir in the sliced mushrooms and cook for 5 more minutes until they release their moisture and brown.
4. 4Whisk the wholegrain mustard, red wine vinegar, the remaining tablespoon of olive oil, and a splash of water in a small bowl to make the dressing.
5. 5Combine the warm potatoes, roasted onions, bacon, mushrooms, and mixed salad leaves in a large serving bowl. Pour the mustard dressing over the top and toss everything together. Finish by crumbling the creamy blue cheese over the salad.

Nutrition

Recipe Details