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Bacon and Potato Salad with Green Celery Leaf and Cider Vinegar
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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.
Take your cue from the vinegar and partner this salad with a well-chilled glass of fresh, West Country cider produced from organic orchards.
Typical values per serving:
This recipe was first published in March 2008.