Warm New Potato Salad With Bacon & Blue Cheese
In this delicious recipe, juicy salad potatoes are roasted to golden perfection, capturing the cozy flavors of caramelized onions and crispy bacon. The addition of earthy mushrooms and a tangy dressing brings a delightful harmony to this hearty and flavorful dish. Topped off with creamy blue cheese, this salad is a delightful mix of textures and flavors that will satisfy your taste buds.
— Constant Cookbook
Ingredients
- 500g salad potatoes , 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 mushrooms , 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)
Instructions
- 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.
- 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.
- 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.
Cook Time
40M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 289 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 5 grams sugar
- Protein Content: 11 grams protein
- Sodium Content: 1.65 milligram of sodium
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