Red Skin Potato Salad With Honey Dill Dressing

1. 1

   In a large pan of salted water, boil potatoes until just cooked. Drain, rinsed under cold water, and leave to cool.

2. 2

   Fry bacon until crisp, remove from pan and set aside.

3. 3

   Add onion to bacon drippings and cook gently until softened. Add honey and vinegar to pan and bring to a boil. Blend cornflour and water and add to the honey mixture. Cook mixture until thickened and bubbly. Remove from heat.

4. 4

   Crumble bacon into the pan, and add the fresh or dried dill. Cut the cooled potatoes in half (leave skins on).

5. 5

   In large bowl, combine potatoes and watercress. Pour dressing over the salad and toss gently. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.