Warm new potato salad with bacon & blue cheese

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Good Food

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1. Heat oven to 220C/fan 200C/gas 7. Place the potatoes in a roasting tin, then rub with 1 tbsp oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 mins more until the potatoes have turned a deep golden brown and the onions have caramelised and softened. Leave to cool slightly.
2. Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more until they have softened.
3. Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates, then crumble over the blue cheese.

PER SERVING

289 kcalories, protein 11g, carbohydrate 25g, fat 17 g, saturated fat 7g, fibre 0g, salt 1.65 g

Latest comments and suggestions

• kwazulu68

  21 February 2009

  kwazulu68 rated and commented on this recipe

  

  This was most devine!!! I didn't have blue cheese when I made it, so I used feta instead which worked well. We had it as an accompaniment to grilled salmon

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• Anneli

  23 March 2009

  Anneli rated and commented on this recipe

  

  I omited the bacon for a veggie version of this - really delicious! The blue cheese works very well with the mustard dressing. I used Blue Cashel rather than St Agur - still good!

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• Lynsey

  25 March 2009

  Lynsey rated and commented on this recipe

  

  V Tasty

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• Emma

  29 March 2009

  Emma rated and commented on this recipe

  

  This dish was fantastic. The flavours were great together. I put some cooked chicken breast in as well and served with warm bread. Great dish.

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• katyrouth

  06 May 2009

  katyrouth rated and commented on this recipe

  

  Perfect - and very filling for a salad. We used St Agur as that's what the shop had, but would certainly try it with other cheeses - perhaps goat's cheese next time.

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• Loubob

  31 May 2009

  Loubob rated and commented on this recipe

  

  Really tasty and impressive, yet simple and fuss-free main course. We used Jersey Royal potatoes which roasted well and added a great flavour dimension, and we already had Saint Agur cheese, so used that as suggested. The dressing was beautifully simple, but we made ours with gorgeously golden rapeseed oil which worked perfectly.

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• sarah

  03 July 2009

  sarah rated and commented on this recipe

  

  I used new potatoes dug that day and we didn't like them roasted at all - tjey were almost chewy. I can only guess that they were a little overdone. May try again, but will boil the potatoes next time. The other flavours in the recipe worked really well and I added some chicken which was nice.

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• Hilary Hobart

  03 August 2009

  Hilary Hobart rated and commented on this recipe

  

  I have just been looking for this recipe again and was shocked to see it had sliiped down the ratings. I have made this several times with chicken instead of bacon, for a simple quick but filling lunch for weekend guests. Always a winner! I agree lovely with nice crusty bread,

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• Lou Rolls

  08 September 2009

  Lou Rolls commented on this recipe

  This is a fabulous recipe, a great balance of flavours and really simple. I made it without the bacon as I'm a veggie and it was great and the meat eaters who had it with the bacon loved it too.

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• Song

  09 September 2009

  Song rated and commented on this recipe

  

  Used rocket and romaine for the salad, and used feta instead of blue cheese. Absolutely fab :)

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• KatyCooks

  28 October 2009

  KatyCooks rated and commented on this recipe

  

  As a big fan of warm salads I had high expectations of this one. But, honestly, it seems to me that there were too many flavours. Individually, all the components are lovely, (and the cooking smells of roasting onions and frying bacon were gorgeous!) but with all the other ingredients on the plate, it was a little too much. (Second attempt at posting - apologies if two versions of this turn up.)

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• Catgor_99

  02 November 2009

  Catgor_99 rated and commented on this recipe

  

  Unbeleivable...... All of the flavours combined made the best warm salad I've ever had. Really easy to make and could be passed of as resteraurant standard food. I will be making this many times again for myself and friends

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Ingredients

• 500g salad potatoes , halved
• 2 tbsp olive oil
• 2 red onions , each sliced into 6 wedges
• 4 rashers smoked back bacon , trimmed and cut into large pieces
• 140g mushrooms , sliced
• 1 tbsp wholegrain mustard
• 1 tbsp red wine vinegar
• 100g bag mixed watercress and spinach salad
• 85g creamy blue cheese (we used St Agur)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Ingredients

• 500g salad potatoes , halved
• 2 tbsp olive oil
• 2 red onions , each sliced into 6 wedges
• 4 rashers smoked back bacon , trimmed and cut into large pieces
• 140g mushrooms , sliced
• 1 tbsp wholegrain mustard
• 1 tbsp red wine vinegar
• 100g bag mixed watercress and spinach salad
• 85g creamy blue cheese (we used St Agur)

PER SERVING

289 kcalories, protein 11g, carbohydrate 25g, fat 17 g, saturated fat 7g, fibre 0g, salt 1.65 g

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