Ingredients
- 500 g baby new or Jersey Royal potatoes
- 4 rashers streaky bacon, cut into thin strips
- 4 tbsp olive oil
- 1 tbsp seed mustard
- 2 tbsp cider vinegar
- salt
- freshly milled black pepper
Instructions
- Place a non-stick pan on the stove and heat. Add the bacon and the olive oil. Cook for 10-15 minutes, over low heat, so the bacon crisps.
- A word here about cooking potatoes for a salad, new potatoes can be scraped or cooked in their skins. But what I find is; if you cook the potatoes, drain well, then place the potatoes back into the cooking pan, cover with cling film and leave to cool completely. Cooking and cooling this way really improves the quality and flavour of the end salad.
- Once the bacon is cooked and crispy, remove it from the pan, add the onion and cook in the bacon fat.
- Add the vinegar, mustard and a little salt and pepper swirl together.
- Halve the potatoes, place them into a bowl and tip over the hot dressing.
- Finally, add the bacon and serve warm.
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Nutrition Facts
Warm Potato Salad with Hot Vinaigrette
Amount per Serving
Calories
218
% Daily Value*
Fat
16
g
25
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Cholesterol
10
mg
3
%
Sodium
109
mg
5
%
Potassium
397
mg
11
%
Carbohydrates
15
g
5
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
