Warm Potato Salad with Double Cheese and Bacon
THIS RECIPE IS AN EXTRACT FROM CHRISTALL LOWE'S COOKBOOK, KAI FEAST.
I love a creamy, cheesy potato bake, but sometimes when I’m short on time I whip up this number instead. Adding salt to the water when boiling the potatoes makes a world of difference to flavour, so definitely don’t skip this. This dish is a definite crowd pleaser, and would sit very comfortably on a barbecue table beside steak and sausages.
Serves: 6 as a side
INGREDIENTS
1kg baby potatoes, skins on
2 tbsp salt
1 tsp oil
6 rashers streaky bacon
250g sour cream or crème fraîche
1 tsp lemon zest
1 tbsp lemon juice
1 tbsp wholegrain mustard
1 cup grated cheese (Colby, Edam)
½ cup grated Parmesan
small bunch spring onions or chives, finely chopped
salt and pepper
METHOD
Cut the potatoes into 1–2cm chunks. Add to a pot of cold water along with the salt and bring to the boil. Cook for about 12–15 minutes, until tender but not mushy. Drain off water, and transfer to a serving bowl.
While the potatoes are cooking, add the oil to a large skillet or frying pan over a medium heat. When shimmering, cook the bacon until crispy, about 4 minutes per side. Transfer to a chopping board, chop into small pieces, and set aside.
Combine sour cream or crème fraîche, lemon zest and juice, wholegrain mustard and a small sprinkle of salt and pepper in a medium bowl. Mix until smooth.
Dollop the dressing over the warm potatoes, sprinkle over the grated Colby or Edam cheese, and combine gently to ensure all of the potatoes are coated.
Sprinkle over the grated Parmesan, bacon and spring onions, and serve. So delicious!
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