Warm new potato salad with bacon & blue cheese

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Results 1-20

• 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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• cakeanyone?

  03 July 2009

  cakeanyone? 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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• Fridaygirl

  15 September 2010

  Fridaygirl rated and commented on this recipe

  

  Made this exactly according to the recipe and it was DELICIOUS! The combination of flavours worked beautifully and the quantities of each ingredient was just right with no one flavour overpowering the others. A definite winner and a warm salad that I will be making again and again. A perfect light lunch!

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• cakeanyone?

  20 September 2010

  cakeanyone? commented on this recipe

  I would've given this a higher mark if it wasn't for the roasted new/salad potatoes. I keep giving them a try but really don't like them so in future will make this with roasted potato & garlic croutons made with maris pipers, or equivalent, or even ciabatta croutons perhaps. Added a tspn of honey to the dressing too to cut through the acidity and doubled the amount of bacon.

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• cakeanyone?

  20 September 2010

  cakeanyone? commented on this recipe

  Won't let me rate! Gave it 3 stars.

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• Yeti

  20 September 2010

  Yeti rated and commented on this recipe

  

  Really enjoyed this, the flavours were well balanced and really worked well together. I did myself a double a portion which I recommend if you're hungry, a single portion would be fine for a normal person, I'm a big fella. Made my mate a basic ham sandwich and let him watch me eat this.

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• Belkey

  10 January 2011

  Belkey rated and commented on this recipe

  

  We liked this, to save time I parboiled the potatoes while the oven warmed up. Also, go easy on the amount of blue cheese if you don't want it to be too salty.

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• Belkey

  10 January 2011

  Belkey commented on this recipe

  We liked this, to save time I parboiled the potatoes while the oven warmed up. Also, go easy on the amount of blue cheese if you don't want it to be too salty.

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• Anji

  20 January 2011

  Anji rated and commented on this recipe

  

  Served this as accompaniment to a tomato and courgette tart, and it was absolutely wonderful! Will certainlty be making this again on a regular basis.

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• Katkins

  26 January 2011

  Katkins rated and commented on this recipe

  

  This is devine. Have made it loads of times and everyone who's tried it has loved it. I serve with a cooked, sliced chicken breast for a more substantial meal and used stilton. Normally serve with rocket leaves as their pepperiness goes really well with all the other flavours.

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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, sugar 5g, salt 1.65 g

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