Warm Watercress, Potato And Bacon Salad
Tender little new potatoes are bathed in a vinaigrette dressing while still warm to sop up the maximum flavour. Peppery watercress from the Hampshire beds and crispy bits of bacon add more colour and texture to this interesting and attractive salad.
SERVES 4
450 g (1 lb) very small new potatoes
salt and pepper
8 rashers streaky bacon, rinded and chopped
45 ml (3 tbsp) vegetable oil
15 ml (1 tbsp) white wine vinegar
1 bunch watercress, trimmed and roughly chopped
1. Cook the potatoes in boiling salted water for 10 - 15 minutes, until tender.
2. Meanwhile, fry the bacon in its own fat for 5 minutes, until crisp. Add the oil and vinegar to the bacon fat and bring to the boil, stirring in any sediment from the bottom of the pan. Season with pepper.
3. Drain the cooked potatoes and put in a serving dish. Pour over the bacon and dressing while they are still warm and toss together. Toss in the watercress and serve warm.
