Warm new potato salad with bacon & blue cheese

Warm new potato salad with bacon & blue cheese

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(35 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)

eleanormayo's picture

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

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

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

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

cakeanyone's picture

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.

pal_matchett's picture

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!

catgor_99's picture


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

katycooks's picture

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.)

ws_ong's picture

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

lourolls01's picture

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.

twigletshopping's picture

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,

cakeanyone's picture

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.

louisa_holbrook's picture

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.

katyrouth's picture

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.

emmagostelow's picture

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.

annelisarkanen's picture

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!

kwazulu68's picture

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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