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We dragged out the barbecue for the first time in a while during the week so I tried a new potato salad. It made a nice change from the usual one I make. I've posted the recipe below. Hope you all have a lovely upcoming weekend. We are in for an extremely busy one...
Warm Potato, Bacon & Mushroom Salad
750g chat potatoes, halved
1 eschalot, finely chopped
1 garlic clove, crushed
1 tbs white wine vinegar
2 ½ tbs extra virgin olive oil
2 bacon rashers, trimmed, roughly chopped
12 button mushrooms, halved
4 cups (120g) baby spinach leaves
1 tbs chopped chives
Cook the potatoes in a large saucepan of boiling salted water for 10-12 minutes until just tender. Drain. Meanwhile, whisk together the eschalot, garlic, vinegar and 1 tablespoon of oil in a large bowl. Add the warm potatoes, toss to coat, then set aside to absorb while you cook the bacon and mushrooms. Heat a non-stick frypan over medium-high heat. Add the bacon and dry-fry for 2 minutes or until crisp. Remove and add to the salad bowl. Add the remaining olive oil to the pan and cook the mushrooms, stirring, for 3-4 minutes until golden brown. Season well, then add to the salad bowl with the remaining ingredients. Toss to combine, then serve warm.