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New Potato Salad

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Prep time Cook time Difficulty Views Rated (3) Recipe #
5m 20m 1-Piece of cake 27
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Forked by winjer on 23 May 2010 (0 descendants)
Forked from Row (1 ancestor)

Description (Some HTML is OK)

A Hugh F-W recipe, taken from his column in the Guardian on Saturday. I made this with chives and parsley from our herb box and it was absolutely delicious.


Ingredients

Makes 4 servings

  • 1kg new potatoes
  • Salt and freshly ground black pepper
  • 1 tsp groundnut oil
  • 12 rashers streaky bacon, cut into 4cm pieces
  • 1 large onion, halved and very finely sliced
  • 2 tbsp finely chopped chives
  • 2 big handfuls young flat-leaf parsley
  • For the vinaigrette
  • 1 tbsp cider vinegar
  • 1½ tsp Dijon mustard
  • Salt and freshly ground black pepper
  • 3 tbsp olive oil

Preparation (Some HTML is OK)

Put a large pan of water on to boil, add salt, then drop in the spuds and cook for 10-14 minutes, until tender.

While the potatoes are cooking, make the vinaigrette. In a small bowl whisk together the vinegar, mustard and a little salt and pepper, then whisk in the oil until you have a nice, thick emulsion.

Heat the groundnut oil in a large frying pan over a medium-high heat and sauté the bacon until it just starts to crisp. Add the onions, season and lower the heat, then cook until soft and translucent.

Drain the potatoes. When cool enough to handle, cut them in half and add to the bacon pan. Stir in the chives and adjust the seasoning. Remove from the heat, stir in the vinaigrette and toss with the parsley leaves. Serve immediately.

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Photos by winjer (1)