ADSENSE IN ARTICLE AD
ADSENSE 336x280 bawah judul
Ingredients
- 2kg waxy new potatoes (such as Vivaldi or Charlotte), halved
- 14 rashers rindless, dry-cured streaky bacon, smoked or unsmoked
- 2 tsp Dijon mustard
- 2 tbsp white wine vinegar
- 1 tsp maple syrup
- 4 tbsp extra-virgin olive oil
- 100g soured cream
- 2 tbsp mayonnaise
- 1 bunch of spring onions, trimmed and thinly sliced
- 1 x 28g pack flat-leaf parsley, leaves only, chopped
Step by step
- Put the potatoes into a large pan of cold salted water. Bring to the boil, lower the heat and simmer for about 15-20 minutes until just tender.
- Meanwhile, preheat a ridged cast-iron griddle until smoking hot, then reduce the heat to medium. Lay on a few of the rashers, side by side and cook them for 3 minutes until golden. Turn over and cook for another 2-3 minutes until the fat has nicely rendered. Lift on to a tray lined with kitchen paper and leave to go cold and crisp. Repeat with the remaining bacon rashers, pouring away the excess fat from the griddle between batches.
- Meanwhile, mix the mustard, vinegar and maple syrup together in a small bowl then gradually whisk in the oil to make a thick dressing. Season to taste, using plenty of black pepper. Separately, mix together the soured cream and mayonnaise until smooth.
- Drain the potatoes and, when cool enough to handle, peel off the skins (or you can leave them on) and cut the potatoes into chunky pieces. Put them into a bowl; stir in the dressing, then the soured cream mixture, the onions and parsley. Crumble over two thirds of the bacon, season and gently mix together. Scatter over the remaining bacon and serve.
source:https://www.sainsburysmagazine.co.uk/recipes/salads/warm-new-potato-salad-with-crunchy-bacon
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