Dinner

Warm Potato & Crispy Bacon Salad with Mustard Dressing

Hot baby potatoes tossed with crispy bacon, spring onions and a sharp wholegrain mustard dressing over salad leaves. Substantial, warming and completely satisfying.

StandardGluten Free
580
kcal
22g
Protein
40g
Carbs
36g
Fat
£2.41
Per Serving
⏱ Prep: 5 min 🍳 Cook: 20 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Baby Potatoes 400g 308 kcal
Bacon Medallions 160g 256 kcal
Wholegrain Mustard 2 tbsp 22 kcal
Red Wine Vinegar 1 tsp 1.8 kcal
Spring Onions 3 spring onions 9.6 kcal
Cucumber 1/4 cucumber 8 kcal
Lettuce (Little Gem) 100g 14 kcal
Olive Oil 1 tsp 88.4 kcal
👨‍🍳 Method
  1. 11. Boil baby potatoes 12-15 minutes until tender. Drain and return to the pan off the heat.\n2. While potatoes cook, fry bacon medallions in a pan until crispy. Remove and set aside, reserving the fat.\n3. Whisk together wholegrain mustard, red wine vinegar, olive oil and the reserved bacon fat for the dressing.\n4. Halve warm potatoes and toss with the dressing.\n5. Arrange lettuce in bowls; top with dressed potatoes.\n6. Add crispy bacon, spring onions and cucumber. Serve immediately while warm.

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