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    Bacon and Potato Salad with Green Celery Leaf and Cider Vinegar

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    Bacon and Potato Salad with Green Celery Leaf and Cider Vinegar

    This is a simple, filling dish with powerful flavours. The bacon should be crisp enough to break up among the waxy potatoes, and the mustardy dressing brings it all together. Try to buy celery heads that still have all their leaves – discard any fronds that are too fibrous or tough.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 6


    • 500g New potatoes
    • 6 Smoked streaky bacon rashers, rind cut off
    • 1 tsp Sugar
    • 1 tbsp Dijon mustard
    • 175ml Mild, light olive oil
    • 1 tbsp Cider vinegar
    • A handful Celery leaves, finely chopped
    • 2 Shallots, chopped


    1. Cook the potatoes for 15 minutes in boiling water until just tender but not too soft. Drain, halve each one and set aside. Meanwhile, cut the rashers in half and put in a frying pan (with no fat). Cook for about 10 minutes over a medium heat, turning once or twice, until crisp.
    2. Put the sugar, mustard, oil, vinegar and 2 tbsp water in a bowl and mix until well emulsified. Stir in the celery leaves and shallots. Taste and add salt if necessary, then season with black pepper.
    3. Put the potatoes in a bowl, throw the rashers over the top and pour over the dressing. Mix well.

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    Drinks recommendation

    Take your cue from the vinegar and partner this salad with a well-chilled glass of fresh, West Country cider produced from organic orchards.


    Average user rating

    5 stars