Warm new potato salad with bacon & blue cheese

30-60 minutes 4 servings 400 kcal or less bacon bistro salad blue cheese cheap recipes easy lunch main meal salads mains mushroom mushrooms new potatoes potato potato salad potatoes red onion red onions red wine vinegar watercress wholegrain mustard

N/A

Source

Ingredients

500g salad potato , 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 mushroom , 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)

Method

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.

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.

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.