New potato, watercress & bacon salad with soured cream dressing
Ingredients
- Step 1 700g small new potatoes
- Step 2 8 streaky bacon rashers
- Step 3 142ml carton soured cream
- Step 4 2 tbsp olive oil
- Step 5 2 tsp cider vinegar or lemon juice
- Step 6 a bunch of watercress
Calories: 350
Carbohydrate: 30 g
Protein: 12 g
Fat: 21 g
Cook time: 30 minutes
Prep time: 10 minutes
Total time: 40 minutes
Servings: 4
TAGS
Buffet
Dinner
Lunch
Side Dish
Snack
Starter
Supper
British
Josh Eagleton
10-30 minute
30-60 minute
4 serving
400 kcal or less
BBC Good Food
Cider vinegar
Good Food
Main
New potato
New potato
Potato
Potato salad
Quick
salad
Soured cream
Streaky bacon
Watercress
Directions
- Step 1 Bring a pan of salted water to the boil. Lightly scrub the potatoes to remove any dirt but don't peel them. Cook the potatoes in boiling salted water for 10-15 minutes until tender.
- Step 2 While the potatoes are cooking, grill the bacon until it is crisp, then drain on kitchen paper.
- Step 3 Mix together the soured cream, olive oil and vinegar or lemon juice, and season with some salt and freshly ground black pepper. Remove any tough stalks from the watercress and very coarsely chop the leaves.
- Step 4 Drain the potatoes in a colande rand cool under cold running water. Rip the bacon into big chunky pieces. Toss the potatoes in the dressing and toss in the watercress and bacon. Season to taste and serve.