- 700g small new potatoes
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 8 streaky bacon rashers
- 142ml carton soured cream
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp cider vinegar or lemon juice
- a bunch of watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
Bring a pan of salted water to the boil. Lightly scrub the potatoes to remove any dirt but don’t peel them. Cook the potatoes in boiling salted water for 10-15 minutes until tender.
While the potatoes are cooking, grill the bacon until it is crisp, then drain on kitchen paper.
Mix together the soured cream, olive oil and vinegar or lemon juice, and season with some salt and freshly ground black pepper. Remove any tough stalks from the watercress and very coarsely chop the leaves.
Drain the potatoes in a colande rand cool under cold running water. Rip the bacon into big chunky pieces. Toss the potatoes in the dressing and toss in the watercress and bacon. Season to taste and serve.