Aubergine & pepper salad
A bright platter of grilled Mediterranean vegetables is a fantastic accompaniment to grilled or barbecued meat
Potato salad with bacon & mustard
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1kg new potatoesscrubbed
- 200g lardonor chopped bacon
- bunch chivessnipped
For the dressing
- 1 tbsp walnut oilor hazelnut oil
- 2 tbsp sunflower oilgroundnut oil or corn oil
- 3 tbsp Dijon mustard
- 5 tsp white wine vinegar
- 200ml single cream
Nutrition: per serving
- kcal308
- fat19g
- saturates7g
- carbs28g
- sugars3g
- fibre2g
- protein9g
- salt1.65g
Method
step 1
For the dressing put the oils, mustard and vinegar into a bowl with ¼ tsp each salt and pepper and whisk hard for 3 mins. Add cream and stir in. Keep at room temperature until ready to serve.
step 2
Boil potatoes for 12-15 mins until tender, drain, then when cool enough to handle, halve. Meanwhile, fry lardons with lots of black pepper until golden. Mix together the potatoes, lardons and chives. Pour over the dressing and mix again.
