Name: Potato Salad with Bacon and Spring Onions
Yield: Serves 4-6
Cuisine: British
Ingredients: 3 rashers of rindless streaky bacon, finely chopped; 300-350 g Anya or other waxy potatoes (unpeeled); 3 tbsp cider vinegar; 250 ml chicken stock; sea salt and freshly ground black pepper; 3-4 tbsp cold-pressed rapeseed oil; 1 tsp cumin seeds; 1 medium onion, peeled and finely chopped; 4 spring onions, trimmed and finely chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

I discovered this great warm potato salad years ago while working at the Dorchester. It goes with just about anything - from sausages to a piece of grilled salmon - or you can serve it as part of a buffet salad selection. You could use other waxy potatoes, such as Charlotte or Pink Fir Apple.

Ingredients

300-350 g Anya or other waxy potatoes (unpeeled)
sea salt and freshly ground black pepper
1 medium

Method

Cook the potatoes in a pan of boiling salted water for 12-15 minutes until just tender. Drain and leave until cool enough to handle.

Meanwhile, put the onion, bacon, cumin seeds, cider vinegar and chicken stock into a saucepan and simmer gently until the liquid has reduced by about two-thirds, then take off the heat.

Peel the potatoes and cut into 3 mm thick slices.

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