I know the other week I said that I never quite caught the ‘Potato’ excitement so common in Ireland. I still eat them when a meal calls for them and the following is one way I like them.
Warm Potatoes & Bacon
This recipe serves 6
1kg small new potatoes, scrubbed
4 rashers smoked streaky bacon
2 tablespoons sesame seeds toasted
2 tablespoons chopped fresh parsley
3 spring onions, sliced
2 tablespoons vinegar
1 teaspoon wholegrain mustard
125 ml sunflower oil
salt & freshly ground black pepper
Cook the potatoes in a saucepan of lightly salted boiling water until tender. Meanwhile, grill the bacon until crisp. Drain the bacon on kitchen paper and chop into small pieces.
To make the dressing, whisk the vinegar, salt, pepper and mustard together in a salad bowl, then gradually whisk in the oil. Drain the potatoes thoroughly and add to the dressing with the sesame seeds and parsley. Add salt and pepper to taste. Toss together gently. Scatter the bacon and spring onions over the salad and serve while still warm.