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Warm new-potato salad with bacon and mustard greens

Recipe from: 11 November 2010

Ingredients 10
Servings 6
Time 20 mins


  • 24
    new potatoes, boiled with salt until just tender
  • 10
    rashers streaky bacon, diced
  • A small onion, very finely chopped
  • 1
    garlic, peeled and crushed
  • The juice of a lemon
  • 125
    olive oil
  • 2
    white wine vinegar
  • 3
    chopped fresh chives
  • A small bunch of fresh young mustard greens, rocket, sorrel or spinach
  • Salt and milled black pepper


25 mins
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.


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.


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