Warm potatoe salad with bacon and blue cheese
Ahum…. I am slightly embarrassed now… I always tell people to make sure that they put their ISO back to whatever the original setting was or what you want it to be. In any case to check what your iso is before you start taking photos! As it turns out… I have forgotten myself and the setting was still on iso 800. And the worst thing is that I just discover that, after having taken all the photos and after I have eaten the entire dish! Haha… not a real disaster ofcourse, but still on the slightly stupid side… 🙂
I am feeling a little bit under the weather right now and I just hope that it doesn’t become worse. I have quite a busy weekend with lots of fun stuff and our cooking course will start this Saturday as well. I would hate to be doing that with a running nose and feeling terrible at the same time. But getting the supply for lunch today was already very tiring… You know that feeling when you don’t show any outside symptoms of a cold yet, but your head feels like it is filled with little cotton balls and everything you do makes you extremely tired? Kind of how I feel right now!
So one more reason to have a healthy lunch, so I wanted to make a recipe I had seen in the good food earlier, featuring potatoes, blue cheese (love, love, love blue cheese) and bacon. I couldn’t find some of the ingredients (such as fresh spinach and watercress) so I substituted those. In the recipe further below you will find my version of the salad.
I chose country potatoes (don’t ask me for any other name, as I honestly don’t know) but they looked good and they tasted delicious. It’s quite a healthy and filling dish and would also make for a very nice light dinner. Now the tastes are quite salty due to the bacon and the cheese and also the dressing, so make sure not to use too much salt on the potatoes when roasting. The Lamb’s lettuce that I used was delicious!
Here is the recipe!
Warm potatoe salad with bacon and blue cheese
Ingredients
- 500 g nice potatoes halved. I left the skin on but if you like your potatoes without skin, then you can remove it
- 2 tbsp olive oil
- 2 red onions each sliced into 6 wedges
- 4 rashers smoked back bacon trimmed and cut into large pieces
- 140 g mushrooms sliced
- 1 tbsp whole grain mustard
- 1 tbsp red wine vinegar
- 100 g lamb's lettuce
- 85 g creamy blue cheese I used castello blue
Instructions
- Heat oven to 220ËšC. Place the potatoes in a roasting tin, then rub with 1 tbsp of oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 minutes more untill the potatoes have turned a deep golden brown and the onions have caramelised and softened. Leave to cool slightly.
- Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more untill they have softened.
- Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates then crumble over the blue cheese
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
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Warm potatoe salad with bacon and blue cheese
Ingredients
- 500 g nice potatoes halved. I left the skin on but if you like your potatoes without skin, then you can remove it
- 2 tbsp olive oil
- 2 red onions each sliced into 6 wedges
- 4 rashers smoked back bacon trimmed and cut into large pieces
- 140 g mushrooms sliced
- 1 tbsp whole grain mustard
- 1 tbsp red wine vinegar
- 100 g lamb's lettuce
- 85 g creamy blue cheese I used castello blue
Instructions
- 1. Heat oven to 220. Place the potatoes in a roasting tin, then rub with 1 tbsp of oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 minutes more untill the potatoes have turned a deep golden brown and the onions have caramelised and softened. Leave to cool slightly.
- 2. Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more untill they have softened.
- 3. Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates then crumble over the blue cheese
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
