Hot Potato and Chicory Salad

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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Unlike many warm salads, the dressing is added and then the whole dish is reheated.


  • 2 lb (900 g) potatoes, peeled
  • 8 oz (225 g) smoked bacon
  • 2 small or 1 large head chicory
  • ยผ pint (150 ml) warmed milk
  • 3 tablespoons red wine vinegar


Boil or steam the potatoes until just tender. Meanwhile, cut the bacon in little strips and fry quickly. Drain, reserving separately the fat and the bacon. Wash the chicory and cut into 1-inch lengths. Put in a warmed dish. Purรฉe the potato and stir in the milk. Put on top of the chicory and then add the bacon pieces.

Using the pan in which you fried the bacon, heat the remaining fat and pour over the vinegar, allowing to cook for a few moments. Put the potato mixture into the pan and allow to cook gently until the chicory is just tender. Serve at once.

โ€˜Depending on how caterers wish to promote their image they should choose whether to list chips or French fries on the menu. 30% of customers regard fries as modern, compared to only 5% for the old chip. So, if your restaurant is modern, serve fries.โ€™

Advice from the Dutch Potato Bureau.

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