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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A recipe I use over and over again. I've even been known to cheat and use tinned potatoes - the kind with their peels on - heated up. But nothing beats a Jersey Royal! From Simply Delicious. The accompanying note reads: You can serve this salad hot or cold. If you prefer it cold, add the dressing just before serving. Ingredients:
450 g new potatoes |
1 pinch salt |
4 slices back bacon |
1 bunch spring onion, chopped |
2 tablespoons red wine vinegar |
3 tablespoons olive oil |
1 teaspoon mustard |
1 tablespoon chopped fresh mint |
Directions:
1. Cook the potatoes in boiling salted water for 15 minutes or until tender. Drain.
2. Meanwhile, cook bacon under a hot grill until crisp. Dice bacon and put it in a bowl with the spring onions and hot potatoes.
3. Put dressing ingredients in a screw-topped jar and shake well. Pour over potato salad, toss and serve.
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