Monday, 16 November 2015

Potato and bacon salad recipe



Preparation:
1. Cook the potatoes in boiling salted water for 10-15 minutes, until tender.

2. Meanwhile, fry the bacon in its own fat for 5 minutes, until crisp.



3. Add the oil and vinegar to the bacon fat and bring to the boil, stirring in any sediment from the bottom of the pan. Season with pepper.

4. Drain the cooked potatoes and put in a serving dish. Pour over the bacon and dressing while they are still warm and toss together.

5. Toss in the watercress and serve warm.

Ingredients
500g small new potatoes
8 rashers streaky bacon, rinded and chopped
3 tsp vegetable oil
1 tsp white wine vinegar
salt and pepper
1 bunch watercress, trimmed and roughly chopped

Prep Time:     30 minutes 
No of Serves: 3 Members