Warm Potato and Bacon Salad recipe
information
This is good with cold poultry or quiches, or on its own as a first course.
ingredients
450 g (1 lb) small new potatoes, scrubbed
45 ml (3 tbsp) olive oil
225 g (8 oz) streaky bacon, chopped
1 medium onion, peeled and chopped
60 ml (4 tbsp) wine vinegar
75 ml (5 tbsp) chicken or beef stock
salt and freshly ground pepper
sugar to taste
2 egg yolks, beaten
7 g (1 tbsp) snipped fresh dill
45 ml (3 tbsp) olive oil
225 g (8 oz) streaky bacon, chopped
1 medium onion, peeled and chopped
60 ml (4 tbsp) wine vinegar
75 ml (5 tbsp) chicken or beef stock
salt and freshly ground pepper
sugar to taste
2 egg yolks, beaten
7 g (1 tbsp) snipped fresh dill
method
Cook the potatoes in boiling salted water for about 20 minutes or until tender. Drain and turn into an ovenproof serving dish.
Heat the oil in a deep frying pan. Add the bacon and onion and fry gently for 5 minutes to soften the onion. Turn up the heat and fry until the bacon becomes crispy.
Remove from the heat, and add the vinegar and stock. Bring to the boil then taste, and season. Remove from the heat and stir in the egg yolks and dill. Pour over the potatoes and toss well. Serve immediately.
Heat the oil in a deep frying pan. Add the bacon and onion and fry gently for 5 minutes to soften the onion. Turn up the heat and fry until the bacon becomes crispy.
Remove from the heat, and add the vinegar and stock. Bring to the boil then taste, and season. Remove from the heat and stir in the egg yolks and dill. Pour over the potatoes and toss well. Serve immediately.
serving amount
serves 4
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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.
