Warm new potato salad with bacon & blue cheese

Contains pork – recipe is for non-Muslims only
This French-style main meal salad with roasted new potatoes makes a fabulous lunch

  • Prep:10 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 289
  • fat 17g
  • saturates 7g
  • carbs 25g
  • sugars 5g
  • fibre 0g
  • protein 11g
  • salt 1.65g


  • 500g salad potatoes, halved
  • 2 tbsp olive oil
  • 2 red onions, each sliced into 6 wedges
  • 4 rashers smoked back bacon, trimmed and cut into large pieces
  • 140g mushrooms, sliced
  • 1 tbsp wholegrain mustard
  • 1 tbsp red wine vinegar
  • 100g bag mixed watercress and spinach salad
  • 85g creamy blue cheese (we used St Agur)


  1. Heat oven to 220C/fan 200C/gas 7. Place the potatoes in a roasting tin, then rub with 1 tbsp oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 mins more until the potatoes have turned a deep golden brown and the onions have caramelised and softened. Leave to cool slightly.

  2. Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more until they have softened.

  3. Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates, then crumble over the blue cheese.

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