New potato, watercress & bacon salad with soured cream dressing
This salad helps the wonderful flavour of new potatoes shine through
Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
Prep 10 mins
Cook 15 mins
- Bring a pan of salted water to the boil. Lightly scrub the potatoes to remove any dirt but don't peel them. Cook the potatoes in boiling salted water for 10-15 minutes until tender.
- While the potatoes are cooking, grill the bacon until it is crisp, then drain on kitchen paper.
- Mix together the soured cream, olive oil and vinegar or lemon juice, and season with some salt and freshly ground black pepper. Remove any tough stalks from the watercress and very coarsely chop the leaves.
- Drain the potatoes in a colande rand cool under cold running water. Rip the bacon into big chunky pieces. Toss the potatoes in the dressing and toss in the watercress and bacon. Season to taste and serve.
Per serving
350 kcalories, protein 12g, carbohydrate 30g, fat 21 g, saturated fat 8g, fibre 2g, salt 1.4 g
Recipe from Good Food magazine, February 2003.
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http://www.bbcgoodfood.com/recipes/1363/
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Ingredients
- 700g small new potatoes
- 8 streaky bacon rashers
- 142ml carton soured cream
- 2 tbsp olive oil
- 2 tsp cider vinegar or lemon juice
- a bunch of watercress
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Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Easily doubled
Ingredients
- 700g small new potatoes
- 8 streaky bacon rashers
- 142ml carton soured cream
- 2 tbsp olive oil
- 2 tsp cider vinegar or lemon juice
- a bunch of watercress
Per serving
350 kcalories, protein 12g, carbohydrate 30g, fat 21 g, saturated fat 8g, fibre 2g, salt 1.4 g
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03 May 2010
chloe rated this recipe
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