√ Crunchy potatoes √Delicious blue cheese √Warm potato salad √Crunchy baconPerfect for a light evening meal or as a side dish.
Course Salad, Side Dish
Cuisine Dutch
Keyword potatoes
Prep Time 10 minutesmins
Cook Time 40 minutesmins
Total Time 50 minutesmins
Servings 4people
Calories 363
Ingredients
500gpotatoeshalved. I left the skin on but if you like your potatoes without skin, then you can remove it
1tbspolive oil
2red onionseach sliced into 6 wedges
4slicesstreaky bacontrimmed and cut into large pieces
140gmushroomssliced
Dressing
1tbspwhole grain mustard
1tbspextra virgin olive oil
1tbspred wine vinegar
Serve with
100glamb's lettuce
85gcreamy blue cheeseI used castello blue
Instructions
Heat oven to 220˚C. 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 until the potatoes have turned a deep golden brown and the onions have caramelized and softened. Leave to cool slightly.
Heat a non-stick frying pan. Dry-fry the bacon until crisp. Take the bacon out and leave to cool down on kitchen paper. Add the sliced mushrooms to the pan, then fry for 5 mins more until 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