There are ten days of August left and, though it’s not my favourite month, it is still summer. So I am going to spend these almost-two-weeks squeezing in as many warm weather flavours as I can find. First, a hot new potato salad from delicious magazine that lives up to its origin. I’ve become a real fan of mayo-free new potatoes this year and, although this uses both a saucepan and a frying pan (as opposed to just a saucepan for most potato salads) it’s worth it. And, with only four main ingredients (potatoes, bacon, onions, parsley) this is a perfect standby for one of those haven’t-got-anything-to-cook panics. Okay, you might not have parsley in those circumstances but I think it would still be lovely without it. The magazine suggests that this would serve six as part of a barbecue but, since 500g is only eight or so medium new potatoes, I’d say that was an over-generous estimate. I think it’s probably enough for two large portions as a main or four as a side dish.
You will need:
Cupboard (or things you may already have):
olive oil, 1 tablespoon
freshly ground black pepper
new potatoes, 500g
bacon, 175g (I used smoked streaky)
fresh flat-leaf parsley, large handful
1. Peel the onion then slice thinly from the tip to the root.
2. Wash and lightly scrub the new potatoes to remove any mud or loose bits of skin. Then, if particularly large or different sizes, cut them into halves or quarters.
3. Rinse the parsley and remove any stalky bits.
4. Snip the bacon into small pieces.
5. Boil a saucepan full of salted water, add the potatoes and cook until just tender (I found this took about ten minutes; it may take a little less or more depending on the size of your potatoes). You will be cooking them again in the frying pan so don’t overdo this stage. Once done, drain and put to one side.
6. Put the olive oil into a large frying pan over a medium-high heat, add the bacon and cook until the bacon just colours (again, it will be in the pan for a while so don’t overcook it at this stage).
7. Add the onion slices to the bacon, lower the heat a little and cook until soft. Now add the potatoes and cook until golden on all sides (about ten minutes).
8. Finally, season, stir in the parsley and serve.