Potato salad with bacon and spring onions

Potato salad with bacon and spring onions

By
From
Hix Oyster & Chop House
Serves
4-6
Photographer
Jason Lowe

I discovered this great warm potato salad years ago while working at the Dorchester. It goes with just about anything – from sausages to a piece of grilled salmon – or you can serve it as part of a buffet salad selection. You could use other waxy potatoes, such as Charlotte or Pink Fir Apple.

Ingredients

Quantity Ingredient
300-350g waxy potatoes
sea salt
freshly ground black pepper
1 medium onion, peeled and finely chopped
3 rashers rindless streaky bacon, finely chopped
1 teaspoon cumin seeds
3 tablespoons cider vinegar
250ml chicken stock
3-4 tablespoons cold-pressed rapeseed oil
4 spring onions, trimmed and finely chopped

Method

  1. Cook the potatoes in a pan of boiling salted water for 12–15 minutes until just tender. Drain and leave until cool enough to handle.
  2. Meanwhile, put the onion, bacon, cumin seeds, cider vinegar and chicken stock into a saucepan and simmer gently until the liquid has reduced by about two-thirds, then take off the heat.
  3. Peel the potatoes and cut into 3 mm-thick slices. Add to the onion and bacon mixture, along with the rapeseed oil. Toss gently to mix and season with salt and pepper to taste.
  4. Cover and leave to stand for up to an hour until ready to serve, giving an occasional stir to encourage the potatoes to absorb all the flavours. Just before serving, add the spring onions and toss gently.
Tags:
Hix Oyster & Chop House
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