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Spring potato salad

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I break this warm potato salad recipe out as soon as the weather starts to look a little less wintry – which it is now that spring has sprung.

Like soups as it gets colder – salads just seem to fit the bill as the days get longer and our moods improve.

I love this because it’s quick enough to make mid-week with some grilled chicken or a steak – and you can whip it up on weekend for a barbecue. The possibilities are endless! I have always had rave reviews for this salad – I know you will too!

Potato salad, healthy style

  • 500gm of deseree potatoes
  • 4 rashers of middle bacon
  • 1 tablespoon of whole grain mustard
  • the juice of half a lemon (or to taste)
  • A few good glugs of extra virgin olive oil (you know you have enough when the oil coats all the potatoes)
  • Half a cup of spring onions

Method

Cut the unpeeled potatoes into largish cubes and steam over a pot of boiling water until they are tender (about 10 minutes, but keep checking them, you don’t want them to go mushy).

Dice the bacon quite thickly (don’t be too pedantic, it should look rustic and homemade) and cook in a non-stick pan in a little olive oil until it is just starting to get crispy.

Transfer the hot, cooked potatoes into a mixing bowl. Pour over the bacon (along with the oil – it has amazing flavour) as well as the mustard, olive oil and lemon juice.

Season with salt and freshly ground black pepper and mix gently with a metal spoon (don’t use a wooden spoon – it could smash your potatoes).

Taste it for seasoning and to make sure you have added enough lemon juice. I often add the juice of a whole lemon. You want it to taste tangy.

Put the salad into a serving bowl and sprinkle with the spring onions, which should be finely chopped. They really add a nice crunch.

This is a great recipe because it’s one you can easily modify to suit your tastes – or you could add different things. You could skip the mustard and add pan-fried chorizo as the main flavouring with half a teaspoon of paprika. You could even add capers or some chilli for a bit of heat. Or, if you wanted, some nice, peppery rocket or watercress to give it a more green feel. Just let this basic recipe inspire you and let your imagination go wild!

Today’s groovy tune is by Angus and Julia Stone. I’ve really been getting into their music lately – particularly this song – which was featured on the Offspring soundtrack. Make sure you check them out!

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