Potato Salad with Candied Bacon bits
When all things spoke the potato said, ‘set me warm, dig me warm, eat me warm, that’s all i want.’
I couldn’t agree more with this age-old Irish proverb! Who doesn’t love a great dish that comes from the most humblest of origins: the potato.
- 700 grams Baby New Potatoes
- 6 slices of good quality streaky bacon, chopped
- 1 tablespoon soft brown sugar
- 1/2 cup red wine vinegar
- 1/2 cup Olive oil
- 1 clove garlic, crushed
- 3 spring onions, finely sliced
- 1 teaspoon mustard seeds
- 1 teaspoon fresh rosemary leaves, finely chopped
- Course sea salt, to taste
- Freshly ground black pepper, to taste
- Fill a big saucepan with water. Add salt and bring to the boil.
- In the meanwhile, halve the potatoes and add to the boiling water. Boil until just cooked through then drain and pat dry.
- Fry the bacon bits in a separate pan until cooked. Add the sugar and turn the heat right down otherwise it will burn. Stir occasionally until bacon is sticky and crispy and delicious. Take the bacon out of the pan and place in a mixing bowl.
- Place small batches of the cooked potatoes cut-side down in the bacon-pan and turn the heat up. Add a touch of oil if you need to. Fry lightly until just browned. Place the browned potatoes in the mixing bowl with the bacon. Add the sliced spring onions.
- In a jug combine the following for the dressing:
- Red wine vinegar
- Olive oil
- Mustard seeds
- Whisk the dressing before pouring over the potatoes.
- Season the salad and toss together.
- Spoon into a serving dish and enjoy!
This warm salad is delicious with almost anything, but I like serving it with my homemade pork ribs (recipe to follow!).
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