Warm Potato, Watercress and Bacon Salad is a traditional British recipe for classic salad of boiled new potatoes, crisp-fried bacon and watercress in a hot dressing made from the bacon frying fat, olive oil and white wine. The full recipe is presented here and I hope you enjoy this classic British version of: Warm Potato, Watercress and Bacon Salad.
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This is an excellent salad that lets you make the best of those tiny new potatoes that you normally would have no use of, or which abound early in the season.
Ingredients:
450g very small new potatoes
8 rashers streaky bacon, chopped
3 tbsp olive oil
1 tbsp white wine vinegar
1 bunch watercress, trimmed and chopped roughly
salt and freshly-ground black pepper, to taste
Method:
Place the potatoes in a pan of boiling lightly-salted water and cook for about 5 minutes, or until the potatoes are just tender.
Meanwhile, fry the bacon (it will cook in its own fat) until just crisp. Remove the bacon pieces and set aside then add the oil and vinegar to the bacon fat remaining in the pan and bring to a boil. Season with pepper then drain the cooked potatoes, put in a bowl and pour the hot dressing over them.
Toss to combine then allow to cool until just warm. Add the bacon and watercress, toss to combine and serve.
