Warm new potato salad with bacon & blue cheese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 500g salad potatohalved
- 2 tbsp olive oil
- 2 red onionseach sliced into 6 wedges
- 4 rashers smoked back bacontrimmed and cut into large pieces
- 140g mushroomsliced
- 1 tbsp wholegrain mustard
- 1 tbsp red wine vinegar
- 100g bag mixed watercressand spinach salad
- 85g creamy blue cheese(we used St Agur)
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.
