Thursday, 2 May 2013

Warm new potato salad with bacon and blue cheese


How wonderful it is to feel the warm sunshine on your skin after all this time. My problem is I want to be outside every second the sun shines for fear of only having that one sunny day. This is a nice salad for a warm sunny day, hopefully we'll have at least one over the long weekend. I made it on Sunday for dinner, but it's more suited for a lunch time really. 

Ingredients
Serves 4
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 (any salad is fine)
85g creamy blue cheese (I used St Agur)

Method
Heat oven to 200ÂșC. 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.


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