450 g (1 lb) new potatoes
pinch salt
4 rashers back bacon
bunch spring onions, chopped
pinch salt
4 rashers back bacon
bunch spring onions, chopped
Dressing:
2 tbsp red wine vinegar
3 tbsp olive oil
1 tsp mustard
1 tbsp chopped fresh mint
3 tbsp olive oil
1 tsp mustard
1 tbsp chopped fresh mint
method
1. Cook the potatoes in boiling salted water for 15 mins or until tender. Drain.
2. Meanwhile, cook bacon under a hot grill until crisp. Dice bacon and put in a bowl with the spring onions and hot potatoes.
3. Put dressing ingredients in a screw-topped jar and shake well. Pour over potato salad, toss and serve.
You can serve this potato salad hot or cold. If you prefer it cold, add the dressing just before serving.
2. Meanwhile, cook bacon under a hot grill until crisp. Dice bacon and put in a bowl with the spring onions and hot potatoes.
3. Put dressing ingredients in a screw-topped jar and shake well. Pour over potato salad, toss and serve.
You can serve this potato salad hot or cold. If you prefer it cold, add the dressing just before serving.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
