I had to pass on a new recipe that I tried over the weekend. You may have already read about our huge potato glut, so for the next several months, almost every meal will feature potatoes! Warm, cold, fried, boiled. In salads, as a side dish, as a main course. You name it, we’ll have it!
So I’ve been hunting around the web looking for a great recipe to try, as we were barbecuing yesterday. We were having the first of (hopefully) many warm days, so a non-hot dish was required.
The big challenge when you are looking around for a new recipe is to actually find something that you have the ingredients for! Our shops are all closed on a Sunday, so we had to have absolutely everything. Hence I ended up coming up with a recipe all my own, because after all,
Necessity is the mother of invention
So here it is, my own version of warm potato and bacon salad. It is hugely yum, so I recommend you try it!
Ann’s warm potato and bacon salad
500 g really good quality potatoes
8 rashers bacon, cut into one-inch pieces
2-3 jarred piquillo peppers, cut into strips
1 T balsamic vinegar
2 t honey
handful of chopped parsley
1 T olive oil (preferably Yunquera Gold)
Peel and cube the potatoes. Cook in boiling salted water until just cooked. Fry the cubes in a pan with the olive oil for about 10 minutes, turning occasionally.
Add the peppers, vinegar and honey – turn until coated. Top with the parsley and serve at room temperature (not chilled).