Warm Potato Salad

This recipe is another we've made for years...it's a different take on potato salad.  We serve it year round but it was first made as a barbecue dish.

The ingredients required are -
For the dressing
1 Tablespoon (15ml) grainy mustard
75ml Red wine vinegar
75ml Olive oil
For the salad
3 spring onions, sliced
Potatoes - boiled or steamed (we used about 5 medium sized, skin on and quartered)
One pack (about 90g) Pancetta or cubed bacon, fried

This serves 3 people, although the dressing can be stored in a fridge and will be too much for a small quantity of potatoes - how long it lasts will depend on how large a salad you make!

Place dressing ingredients in a jar, attach lid securely, and shake well.  The mustard will act as an emulsifier which allows the vinegar and oil to combine.

The spring onions were sliced whilst the bacon bits were fried until crispy.

Having steamed the potato pieces, skin on, they were placed in a bowl and the bacon bits and spring onions were added.  Next, whilst the potatoes and bacon were still warm, some of the dressing was poured over (the amount of dressing made will be enough for 2 or 3 salads - but, as mentioned earlier, this depends on the quantity of potatoes used) and combined.  Aim to coat the potato mix in the dressing - less is more to start with, add more if you need to.

We love serving this warm salad with barbecued or griddled meat.

Our Special Salad Dressing

This is a variation on a family recipe that my mother has used since the 1970's.  No idea where it came from but it's a staple as far as we're concerned.  We gathered the ingredients together... as ever, there are not too many in our recipe.

To make enough to fill our shaker, we used one garlic clove, one teaspoon of Dijon mustard, one teaspoon of runny honey, 100ml rapeseed oil and 100ml vinegar.
To make the dressing, we put 1 teaspoon of dijon mustard (check it's gluten free) and a teaspoon of runny honey in the bottom of the shaker. Then, the garlic was peeled and sliced before being crushed with a little sea salt. This was also added to the shaker.
Next, we added the rapeseed oil and vinegar (we use white wine or cyder vinegar) as well.

Having added all the ingredients to our trusty salad shaker, they looked like this...Sous chef J was then in charge of holding the lid on and shaking and
... this is what we got!

Served over green salad, with avocado, on sliced tomatoes or mushrooms. It is delicious and keeps well.

Store in the fridge and shake well before serving.

If you don't have a shaker then a jam jar will work just as well... and a screw top lid's probably a better idea than the push in type of lid our shaker has!