Detailed step-by-step description of how to cook the dish "Warm potato, bacon & mushroom salad". Try it by all means
- Cook the potatoes in a large saucepan of boiling salted water for 10-12 minutes until just tender. Drain.
- Meanwhile, whisk together the eschalot, garlic, vinegar and 1 tablespoon of oil in a large bowl. Add the warm potatoes, toss to coat, then set aside to absorb while you cook the bacon and mushrooms.
- Heat a non-stick frypan over medium-high heat. Add the bacon and dry-fry for 2 minutes or until crisp. Remove and add to the salad bowl.
- Add the remaining olive oil to the pan and cook the mushrooms, stirring, for 3-4 minutes until golden brown. Season well, then add to the salad bowl with the remaining ingredients. Toss to combine, then serve warm.
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