Preparation:
1. Cook the potatoes in boiling salted water for 10-15 minutes, until tender.
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.
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Ingredients
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500g small new potatoes
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8 rashers streaky bacon, rinded and chopped
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3 tsp vegetable oil
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1 tsp white wine vinegar
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salt and pepper
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1 bunch watercress, trimmed and roughly chopped
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Prep Time: 30 minutes
No of Serves: 3 Members
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