Warm new potato salad with bacon & blue cheese

Warm new potato salad with bacon & blue cheese

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(36 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4
This French-style main meal salad with roasted new potatoes makes a fabulous lunch

Nutrition and extra info

Nutrition: per serving

  • kcal289
  • fat17g
  • saturates7g
  • carbs25g
  • sugars5g
  • fibre0g
  • protein11g
  • salt1.65g
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  • 500g salad potato, halved



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 red onion, each sliced into 6 wedges
  • 4 rashers smoked back bacon, trimmed and cut into large pieces



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 140g mushroom, sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1 tbsp wholegrain mustard
  • 1 tbsp red wine vinegar
  • 100g bag mixed watercress and spinach salad



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 85g creamy blue cheese (we used St Agur)


  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.

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Comments (38)

Frugalfoodie's picture

Very nice indeed. If I was making it again (as I'm sure I will) I'd miss out the sprinkling of salt on the potatoes in step 1 as it was a bit salty. Probably depends on what kind of bacon and cheese you're using though.

masakluarbiasa's picture

Tasty. I used St James sheep milk cheese from Cumbria instead of blue cheese. I thought that this would be like Manchego is used in Spain to give a savoury undertone to salads.

hannahsioned's picture

I enjoyed making this, it was absloloutely delicious and my mother and boyfriend loved it also, couldn't get enough!

varnteing's picture

I replaced wholegrain mustard with American mustard and red wine vinegar with white wine vinegar. And I had no blue cheese in the kitchen. Still taste delicious. I particularly love the potatoes. Good idea to roast it with the onions. Yum

melaniefoster's picture

This recipe is simply delicious. Didn't change a thing, could have eaten another portion easily.

Squidge180's picture

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

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

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

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

janeegil@aol.com's picture

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

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

boylesy's picture

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

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

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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