Warm new-potato salad with bacon and mustard greens

Drain the hot baby potatoes and keep warm. Heat a frying pan, add a
little olive oil and fry the bacon over a brisk heat until crisp and
browned.

In the meantime, put the chopped onion, crushed garlic, lemon juice
and a pinch of salt in a big mixing bowl and stir well (this will help
remove the sting from the onions). Remove the bacon with a slotted
spoon and set aside.

Pour the vinegar into the hot pan, swirl and scrape to loosen the
bacon residue, and immediately remove from the heat. Whisk in the olive
oil and season to taste with salt and pepper.

Cut the baby potatoes in half, skins and all, and add them, together
with the cooked bacon and chopped chives, to the bowl containing the
onions.

Pour over the warm dressing and toss together gently. Finely slice
the mustard greens into ribbons (if you’re using rocket, leave it
whole) and add them to the salad. Toss again.

Tip into a clean salad bowl and serve immediately.

Tip: 

If you can’t find mustard greens and use the salad the leaves
suggested above, add 2 tsp (10 ml) Dijon or wholegrain mustard to the
dressing.

The greens should be added to the salad after you’ve dressed it, and
immediately before serving, so they are just ever so slightly wilted.
If you want to make the salad in advance and serve it cold or at room
temperature, add the greens at the very last minute.

Reprinted with the permission of Scrumptious South Africa. To visit Scrumptious South Africa click here.