Name: Warm new potato salad with bacon & blue cheese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: French
Ingredients: 500g salad potato halved; 2 tbsp olive oil; 2 red onions each sliced into 6 wedges; 4 rashers smoked back bacon trimmed and cut into large pieces; 140g mushroom sliced; 1 tbsp wholegrain mustard; 1 tbsp red wine vinegar; 100g bag mixed watercress and spinach salad; 85g creamy blue cheese (we used St Agur)

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Warm new potato salad with bacon & blue cheese

Warm new potato salad with bacon & blue cheese

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.7 out of 5.61 ratingsRate

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This French-style main meal salad with roasted new potatoes makes a fabulous lunch

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Basic granary bread dough (for rolls or a large loaf)

A star rating of 4.7 out of 5.34 ratings

Ingredients

Nutrition

Units:

MetricUS

500g salad potato

halved
2 tbsp olive oil
2 red onions

each sliced into 6 wedges
4 rashers smoked back bacon

trimmed and cut into large pieces
140g mushroom

sliced
1 tbsp wholegrain mustard
1 tbsp red wine vinegar
100g bag mixed watercress

and spinach salad
85g creamy blue cheese

(we used St Agur)

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Nutrition: per serving

kcal289
fat17g
saturates7g
carbs25g
sugars5g
fibre0g
protein11g
salt1.65g

Method

step 1

Heat oven to 220C/fan 200C/gas 7. Place the potatoes in a roasting tin, then rub with 1 tbsp oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 mins more until the potatoes have turned a deep golden brown and the onions have caramelised and softened. Leave to cool slightly.
step 2

Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more until they have softened.
step 3

Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates, then crumble over the blue cheese.

Recipe from Good Food magazine, March 2009

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A star rating of 4.7 out of 5.61 ratings

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