The BBC Good Food logo
New potato, watercress & bacon salad with soured cream dressing

New potato, watercress & bacon salad with soured cream dressing

A star rating of 4 out of 5.1 ratingRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This salad helps the wonderful flavour of new potatoes shine through

Nutrition: per serving
HighlightNutrientUnit
kcal350
fat21g
saturates8g
carbs30g
sugars0g
fibre2g
protein12g
low insalt1.4g
Advertisement

Ingredients

  • 700g small new potatoes
  • 8 streaky bacon rashers
  • 142ml carton soured cream
  • 2 tbsp olive oil
  • 2 tsp cider vinegar or lemon juice
  • a bunch of watercress

Method

  • STEP 1

    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.

  • STEP 2

    While the potatoes are cooking, grill the bacon until it is crisp, then drain on kitchen paper.

  • STEP 3

    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.

  • STEP 4

    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.

Recipe from Good Food magazine, February 2003

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content