Warm new potato salad with bacon & blue cheese

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May 6, 2014

Prep. Time

10 mins

Cook Time

40 mins

Total Time

50 mins

This French-style main meal salad with roasted new potatoes makes a fabulous lunch



  1. 500g salad potatoes, halved
  2. 2 tbsp olive oil
  3. 2 red onions, each sliced into 6 wedges
  4. 4 rashers smoked back bacon, trimmed and cut into large pieces
  5. 140g mushrooms, sliced
  6. 1 tbsp wholegrain mustard
  7. 1 tbsp red wine vinegar
  8. 100g bag mixed watercress and spinach salad
  9. 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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