Warm New Potato Salad With Bacon & Blue Cheese

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   1. Heat oven to 220C/fan 200C/gas 7. Place the potatoes in a roasting tin, then rub with 1 tbsp oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 mins more until the potatoes have turned a deep golden brown and the onions have caramelised and softened. Leave to cool slightly.

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   2. Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more until they have softened.

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   3. Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 2 plates, then crumble over the blue cheese.

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   289 kcalories, protein 11g, carbohydrate 25g, fat 17 g, saturated fat 7g, fibre 0g, sugar 5g, salt 1.65g

* Per serving · 4 servings · Values may vary.

No additional tips available.