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 onions, 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, questions and tips

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thecherub's picture
24th Apr, 2013
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!
15th Feb, 2013
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
22nd Aug, 2012
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.
14th Mar, 2011
I'm afraid the mustard and the blue cheese combination just did not work for me :(
11th Mar, 2011
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!!!
26th Feb, 2011
I absolutely loved this! I didn't have any ham or mushrooms but it still tasted fantastic. The blue cheese really compliments the dressing.
24th Feb, 2011
boylesy's picture
30th Jan, 2011
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.
26th Jan, 2011
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.
20th Jan, 2011
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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