| Ingredients:
450g/1lb small new potatoes
large sprig of mint
Dressing
3 tablespoons oil
75g/3oz streaky bacon rinded and chopped
1 bunch spring onions trimmed and chopped
1 tablespoon wine vinegar
salt and freshly ground black pepper
Method
- Cook the potatoes with the mint, until just tender
- Meanwhile make the dressing.
- Heat the oil in a saucepan and fry the bacon for about 5 mins. until crisp.
- Remove from the heat and stir in the spring onions, vinegar and seasoning
Drain the potatoes.
- Place on a serving dish and pour the hot dressing over the top.
- This dish should be served hot but is also delicious cold.
This recipe is one of a series produced by Sue Bridger for the NFWI to illustrate vegetable cookery at the RHS show in Tatton. |