METHODIn a large non-stick frying pan, sauté the boiled original Rooster potatoes in a knob of butter and 1 tablespoon olive oil for 4-5 minutes until starting to brown. Now add the chopped lean bacon and the sliced mushrooms.
Cook until all golden brown.
To this pan, add the rest of the olive oil, balsamic vinegar and mustard – stir well to cover and set aside to cool slightly.
Meanwhile in a separate bowl, prepare the salad leaves, sliced red onion and Stilton cheese crumbles.
Pour the warm potato and bacon mixture over the top, toss and serve.
This is a lovely warm, filling potato salad that will tempt the taste buds.
Serves: 4
Preparation: 10 mins
Cooking: 10 mins
4 Albert Bartlett Original Rooster Potatoes
4 rashers lean back bacon (chopped)
1 punnet chestnut mushrooms (washed and chopped)
1 red onion (sliced)
1 bag of watercress or rocket salad
100g Stilton cheese (crumbled)
2 tbsp extra virgin olive oil
1 knob of butter
1 tbsp balsamic vinegar
1 tsp wholegrain mustard