One of the dishes I made for this lunch with friends - I liked the recipe as soon as I saw it in the book Nigella Express - the combination of bacon, mustard and potatoes seemed like a great idea. It helped though that I had bacon at home - its not something I usually have at home.
I used small sized potatoes, but since these were not new potatoes (which have very thin skins), I peeled them after boiling and halving them. I used spring onions instead of scallions and used the greens as a garnish.
I thought that the bacon would make the dish salty and so went easy on the salt, but it turned out a tad on the lower side. Apparently, the crisper the bacon is fried, the saltier it gets - so next time crisper is the way to go. This is comfort food - the lovely taste of potatoes enveloped in the slightly creamy dressing cut with the sharpness of mustard.....
And there will definitely be a next time - I want to try this with a lovely vinaigrette of vinegar, mustard and pine nuts I saw somewhere. Tossed with warm potatoes and bits of spinach - bet it would be wonderful!
Warm Potato Salad
3/4 kg small/baby potatoes
6 spring onions thinly sliced, greens reserved
1 tbsp olive oil
4 slices bacon
2 tsp white wine vinegar
2 tbsp mustard (Colemans)
1. Cook the potatoes with skin in salted water till cooked - 20-25 minutes. Cool, peel and cut in half.
2. Heat oil in a pan and cook the bacon until crisp. Remove and keep aside.
3. In the same pan, saute the onions for about 2 minutes and remove from flame.
4. Add the vinegar and mustard and then the potatoes and mix together. Transfer to a serving bowl.
5. Just before serving, crumble the bacon and mix into the salad reserving some for garnish on top along with the onion greens.