Warm new potato salad with bacon & blue cheese

Ready in 45 min
Serves 4 portions
Created By: Hamish Christall


  • 500g small new potatoes, halved
  • 2 tbsp. olive oil
  • 2 red onions , each sliced into 6 wedges
  • 4 rashers smoked back bacon, trimmed and cut into large pieces
  • 140g mushrooms, sliced
  • 1 tbsp. whole grain mustard
  • 1 tbsp. Gingras XO Raspberry Apple Cider Vinegar
  • 100g mixed watercress and spinach salad
  • 85g creamy blue cheese


  1. Heat oven to 220C.
  2. Place the potatoes in a roasting pan, then toss with 1 tbsp. oil and a sprinkling of salt. Roast for 20 min. then add the onion wedges, giving everything a good shake.
  3. Roast for 20 min. more until the potatoes have turned a deep golden brown and the onions have caramelized and softened. Leave to cool slightly.
  4. Heat a non-stick frying pan. Dry-fry the bacon until crisp.
  5. Add the sliced mushrooms, and then fry for 5 min. more until they have softened.
  6. Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp. oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, and then toss well.
  7. Divide between 4 plates, then crumble the blue cheese on top.