Per Serving | %RI |
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Cook the new potatoes in salted boiling water for about 10 minutes or until tender, drain and cool.
Cook the bacon in a frying pan until crisp, remove from the pan and then cook the onion in the bacon juices until soft. Finely chop the bacon.
Take the potatoes and lightly crush with the back of a fork and transfer to a large mixing bowl along with the bacon and cooked onion. Make the dressing by mixing the oil, vinegar, dill and mustard together. Pour this over the potatoes and mix well.
Finally, fold in the chopped gherkins and hard-boiled egg and serve.
A hard-boiled egg will take 7-8 minutes.
150g baby/new season potatoes
2 rashers of streaky bacon
1 small onion, finely sliced
2 hard-boiled eggs, chopped
1tbsp chopped fresh chives
2 large gherkins, chopped (optional)
1tsp chopped fresh dill
1tbsp white wine vinegar
2tbsp olive oil
1tsp Dijon mustard
Four green lights on the traffic light system, a tasty and healthy alternative to your Saturday night takeaway - just whack it all on one tray and pop it in the oven. Easy!
Quick to cook, vibrant colours and fantastic flavours transporting you to the Spanish Costas - now to find the weather to go with it!
A recipe created by Michel Roux Jr for British Sausage Week 2015
"This is simply yummy, as spicy as you fancy with the King Edwards catching a lovely lick of the chicken's roasting juices as they get to know each other in the oven."