Warm new potato salad with bacon & blue cheese

Warm new potato salad with bacon & blue cheese

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(55 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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hezifesi's picture
13th Jun, 2019
This is a great recipe! Very tasty!
26th Jul, 2018
I made this last evening but forgot to use the mushrooms. Also used white wine vinegar. I used my favourite Shropshire blue cheese. It was really tasty. Will definitely make again and remember the mushrooms!
28th Sep, 2015
Very nice indeed. If I was making it again (as I'm sure I will) I'd miss out the sprinkling of salt on the potatoes in step 1 as it was a bit salty. Probably depends on what kind of bacon and cheese you're using though.
23rd Aug, 2015
Tasty. I used St James sheep milk cheese from Cumbria instead of blue cheese. I thought that this would be like Manchego is used in Spain to give a savoury undertone to salads.
1st Jun, 2015
I enjoyed making this, it was absloloutely delicious and my mother and boyfriend loved it also, couldn't get enough!
17th May, 2015
I replaced wholegrain mustard with American mustard and red wine vinegar with white wine vinegar. And I had no blue cheese in the kitchen. Still taste delicious. I particularly love the potatoes. Good idea to roast it with the onions. Yum
22nd Apr, 2015
This recipe is simply delicious. Didn't change a thing, could have eaten another portion easily.
15th Aug, 2014
I always follow the recipe for this one as love the flavours. Very easy to make and great for supper.
14th Jun, 2014
Really easy and tastes great
16th May, 2014
Made this today exactly as per recipe for friends, ate in the garden with a healthy dose of sunshine. Thoroughly recommended. Gutsy and flavoursome, enjoyed by all.


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