New Potato, Watercress & Bacon Salad With Soured Cream Dressing
This recipe combines tender new potatoes, crispy bacon, and vibrant watercress tossed in a creamy dressing for a delicious and satisfying dish. The contrasting textures and flavors come together beautifully in this easy-to-make salad.
— Constant Cookbook
Ingredients
- 700g small new potatoes
- 8 streaky bacon rashers
- 142ml carton soured cream
- 2 tbsp olive oil
- 2 tsp cider vinegar or lemon juice
- a bunch of watercress
Instructions
- Bring a pan of salted water to the boil. Lightly scrub the potatoes to remove any dirt but don’t peel them. Cook the potatoes in boiling salted water for 10-15 minutes until tender.
- While the potatoes are cooking, grill the bacon until it is crisp, then drain on kitchen paper.
- Mix together the soured cream, olive oil and vinegar or lemon juice, and season with some salt and freshly ground black pepper. Remove any tough stalks from the watercress and very coarsely chop the leaves.
- Drain the potatoes in a colande rand cool under cold running water. Rip the bacon into big chunky pieces. Toss the potatoes in the dressing and toss in the watercress and bacon. Season to taste and serve.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 350 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 1.4 milligram of sodium
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