POTATO AND BACON SALAD

Yields4 Servings
 450 g new potatoes
 Pinch salt
 4 rashers back bacon
 Bunch spring onions, chopped
 2 tbsp red wine vinegar
 3 tbsp olive oil
 1 tsp wholegrain mustard
 1 tbsp chopped fresh mint
1

Cook the potatoes in boiling salted water for 15 minutes or until tender; drain

2

Cook the bacon under a hot grill until crisp; chop the bacon and put in a bowl with spring onions and hot potatoes

3

Put the vinegar, olive oil, wholegrain mustard and mint in a screw-topped jar and shake well; pour over the potato salad, toss and serve

4

You can serve this salad cold; if so add the dressing just before serving

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