Warm new potato salad with bacon & blue cheese

Warm new potato salad with bacon & blue cheese

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(29 ratings)

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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

This French-style main meal salad with roasted new potatoes makes a fabulous lunch

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
289
protein
11g
carbs
25g
fat
17g
saturates
7g
fibre
0g
sugar
5g
salt
1.65g

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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Method

  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.

Recipe from Good Food magazine, March 2009

Comments, questions and tips

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Comments

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bridgetcaldwell's picture
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I always follow the recipe for this one as love the flavours. Very easy to make and great for supper.

tam1971's picture

Really easy and tastes great

CJW's picture
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Made this today exactly as per recipe for friends, ate in the garden with a healthy dose of sunshine. Thoroughly recommended. Gutsy and flavoursome, enjoyed by all.

usyins1804's picture

Had this for dinner last night - used room temp stilton for the cheese, but other than that I kept to the recipe. Really enjoyed the mixture of flavours and textures, the sweetness of the onions off set the creamy stilton, firm smokey mushrooms and salty crunchy bacon perfectly. I found this to be nicely balanced as the potatoes (roasted with very little salt), salad leaves & dressing diluted the saltiness well. Would recommend, will make again and again.

lizchao's picture

Tried this yesterday and followed the recipe exactly. Its lovely and so easy to do. I tasted it first before adding the cheese, and found it a tad salty so didn't include any cheese in the end.

I think the less salt put in with the potatoes would be better as the bacon is also salty. Will add this recipe to my collection.

thecherub's picture
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This was very tasty but rather salty (maybe less cheese would have helped). Will probably make again though as it was a nice light dinner without feeling like I am just having a bowl of lettuce. I was surprised how well the flavours went together. 3 stars seems a little mean but its not quite at 4 star level - 3.5 stars!

beachcook2013's picture

This was so tasty, I used Persian feta rather than blue cheese. Served as an accompaniment to a good old Aussie BBQ...used left overs as a pizza topping next day and it was very yum

reneeflet's picture

This is a fabulous dish full of flavour & very more-ish.
I substituted with veggie bacon and used blue cheese (not St Agur).
My veggie friends loved it .... using bacon substitute did not impair the dish in any way.

csatikati's picture
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I'm afraid the mustard and the blue cheese combination just did not work for me :(

janeegil@aol.com's picture
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I make this recipe even lower fat by spraying the onions and potatoes with 1 cal spray oil before baking - I bake them together for the full 40 minutes as the onions are more caramalised. I also use a shop bought low fat Honey & Mustard dressing - much easier and really tasty. I mix all the hot ingredients together with a couple of tablespoons of the dressing and pile on top of mixed rocket salad and cherry tomatoes. If you have any left, allow the hot mixture to cool down before adding to salad ingredients and boxing up to take for lunch the next day - it's just as yummy cold. Leave out the cheese if you want a really low fat dish, but a few small sprinkles won't hurt too much - YUMMY!!!

scabs1's picture
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I absolutely loved this! I didn't have any ham or mushrooms but it still tasted fantastic. The blue cheese really compliments the dressing.

lipzeee's picture
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yummy

boylesy's picture
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Really enjoyed this as a main meal. Added chicken and feta instead of blue. Also added dried cranberries that I had left over in the fridge. Very tasty. Served with crusty bread. Plates cleaned.

kaog210683's picture
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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.

qwennie's picture
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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.

eleanormayo's picture
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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.

eleanormayo's picture
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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.

bigyeti's picture
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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.

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

cakeanyone's picture
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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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