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New Potato, Bacon and Mushroom Salad
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500g new potatoes, such as Jersey Royals, scrubbed
4 streaky rashers essential Waitrose Unsmoked British Bacon
1 tsp olive oil
100g button mushrooms, sliced
1 small red onion, finely chopped
1 avocado, stoned, skinned and cubed (optional)
20g pack flat leaf parsley, chopped
3 tbsp Waitrose Vinaigrette Dressing
1. Cook the potatoes in boiling water for 15–20 minutes until tender.
2. Meanwhile, grill the bacon on both sides until golden and crisp. Drain on kitchen paper then snip into small pieces. Heat the oil in a small frying pan and add the mushrooms. Fry over a high heat for 2–3 minutes until starting to brown.
3. Drain the cooked potatoes and place in a salad bowl. Add the mushrooms, chopped onion, bacon, avocado, if using, and parsley. Drizzle over the dressing and toss gently to coat. Serve.
Typical values per serving:
without optional avocado
This recipe was first published in May 2011.