Herby potato & bacon salad
New potatoes, raw
850 g, quartered
Calorie controlled cooking spray
Bacon medallions, raw
4 rasher(s), roughly chopped
1 medium, eschalion, finely chopped
2 teaspoon(s), heaped
2 teaspoon(s), level
White Wine Vinegar
1 tablespoon(s), finely chopped
½ tablespoon(s), finely chopped
Cornichons in vinegar
- Cook the potatoes in a large pan of boiling water for 12-15 minutes until tender, then drain and shake the colander to fluff up the edges a little.
- Meanwhile, mist a large frying pan with cooking spray and fry the bacon over a medium heat for 3 minutes until golden. Remove with a slotted spoon and set aside on a plate. Mist the pan again and gently fry the shallot for 6-7 minutes until soft. Stir in the mustards, olive oil and vinegar until combined.
- Toss in the cooked potatoes and bacon. Stir through the parsley, dill and cornichons, then season to taste. Transfer to a large serving bowl and serve warm or cold.