Warm new potato salad with bacon & blue cheese

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• boylesy

  30 January 2011

  boylesy rated and commented on this recipe

  

  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.

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• sarah

  24 February 2011

  sarah rated and commented on this recipe

  

  yummy

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• Scabs

  26 February 2011

  Scabs rated and commented on this recipe

  

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

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• JaneyGil

  11 March 2011

  JaneyGil rated and commented on this recipe

  

  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!!!

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• csatikati

  14 March 2011

  csatikati rated and commented on this recipe

  

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

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• Kuifke

  10 June 2011

  Kuifke rated this recipe

  

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• Fifi la fleur

  22 August 2012

  Fifi la fleur commented on this recipe

  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.

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• Jenny J

  15 February 2013

  Jenny J commented on this recipe

  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

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• The Cherub

  24 April 2013

  The Cherub rated and commented on this recipe

  

  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!

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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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