New potato, watercress & bacon salad with soured cream dressing

New potato, watercress & bacon salad with soured cream dressing

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

This salad helps the wonderful flavour of new potatoes shine through

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
350
protein
12g
carbs
30g
fat
21g
saturates
8g
fibre
2g
sugar
0g
salt
1.4g

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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Method

  1. 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.
  2. While the potatoes are cooking, grill the bacon until it is crisp, then drain on kitchen paper.
  3. 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.
  4. 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.

Recipe from Good Food magazine, February 2003

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