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Warm new potato salad with bacon and blue cheese

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Recipe based on one from BBC Good Food and photo from Pixabay


  • 500g new potatoes halved
  • 2 tbsp olive oil
  • 2 red onions, each sliced into 6 wedges
  • 4 rashers smoked bacon, trimmed and cut into large pieces
  • 140g mushrooms, sliced
  • 1 tbsp wholegrain mustard
  • 1 tbsp red wine or apple cider vinegar
  • 100g watercress or baby spinach or mixed
  • 85g creamy blue cheese


  • Heat oven to 220C/fan 200C/gas 7. Place the potatoes in a roasting tin, then rub with 1 tbsp oil and a sprinkling of salt. Roast for 20 minutes, 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 caramelised and softened. Leave to cool slightly.
  • Heat a frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 minutes 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, and crumble the blue cheese over the top.

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