Receta Warm Potato, Bacon, Leek and Caper Salad
One of my most favourite potatoes, and certainly one that you never see in the huge superstore near me, is the pink fir apple potato. Distinctive by its nobbly exterior and ever so slight pink shady skin, this is a salad potato with style. You hear people describe certain potatoes having a 'nutty' taste. The pink fir apple is nutty and creamy, absolutely perfect for those first warm salads of the year.
Warm Potato, Bacon, Leek and Caper Salad
Feeds 2
- 10 pink fir apple potatoes
- 2 tbsp olive or rapeseed oil
- 4 rashers of un-smoked middle back bacon, trimmed and cut into strips
- 1 tbsp olive or rapeseed oil
- 1 large or 2 small leeks, trimmed and sliced into 1 cm chunks
- A couple of handfuls of baby spinach leaves
- A handful of fresh chives and parsley, chopped
- For the dressing
- A handful of capers, rinsed
- 1 tbsp Dijon mustard
- 1 tbsp white wine or cider vinegar
- 2 tbsp olive or rapeseed oil
- Freshly ground pepper
1 - Scrub the potatoes then place into a pan of cold water. Bring to the boil and simmer for 10 minutes or until just cooked through. Drain and allow to cool.
2 - Half the potatoes. Heat the oil in a large non-stick frying pan and place the potatoes in, cut side down. Cook for 5-10 minutes until golden brown, then turn and cook the other side.
3 - Heat a little more oil in a separate pan and add the bacon and leeks. Cook over a medium heat for 5 minutes until cooked and golden.
4 - Throw in the spinach and quickly toss in the heat of the pan until slightly wilted.
5 - Mix together the salad dressing ingredients in a bowl.
6 - Arrange the salad onto a plate along with the fresh herbs and a good drizzle of the dressing.