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Warm potato and bacon salad with watercress Recipe

Ingredients for people

  • Ratte potato(es) : 600 g
  • Bacon cube(s) : 150 g
  • Spring onion(s) : 6 whole
  • Lemon(s) : 1 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Watercress : 1 bunch
  • Sherry vinegar : 20 ml

  • For the rest of the recipe
  • Maille Dijon mustard : 0.5 tbsp
  • Olive oil : 50 ml
  • Walnut oil : 50 ml
  • Freshly ground black pepper : 3 Turn
  • Lemon(s) : 1 whole
  • 1For the potatoes

    Bring the potatoes to the boil in salted water and then turn down to a simmer. When cooked, drain and allow to steam for a couple of minutes before lightly crushing with a fork.

    Finely slice the spring onions. Juice the lemon. Fry the bacon lardons until crispy and then drain onto a piece of kitchen paper to remove any unwanted fat. Add all these ingredients to the potatoes with the remaining olive oil. Check the seasoning.

  • 2For the salad

    Whisk together the sherry vinegar and the mustard. Slowly pour in the olive oil and walnut oil to emulsify the dressing. Season with black pepper.

    Pick and wash the watercress. Dry in a salad spinner. Dress with the sherry vinegar and mustard dressing.

  • 3To plate

    Place the crushed potatoes on the plate with a stainless steel ring, put the chicken next to it and finish with a neat pile of watercress salad. Serve with a wedge of lemon.

Chef's tip

«This potato salad can easily be turned into potato cakes. Omit the lemon juice and then make the mixture into patties. Pan fry until golden brown and serve alongside any meat or white fish.»

Crushed waxy potatoes with smoked bacon lardons and spring onions. Served with a simple watercress salad.

Rate this recipe :

(11 votes)

  • Preparation  5mins
  • Cooking time  20mins
  • Rest time  5mins