Hot potato salad

 hot potato salad


4 rashers bacon, 1.5 kg small waxy red potatos(unpeeled), 4 spring onions(sliced), 1/4 cup fresh parsley(chopped)

dressing ingredients

2/3 cup (170ml) extra virgin olive oil, 1tbs Dijon mustard, 1/3 cup white wine vinegar.


Preheat the grill, trim the rind and any excess fat from the bacon, Cook under the grill until crisp, then chop into small pieces.

Steam or boil the potatoes for 10-15 mins or until just tender(dont let the skins break away), drain and cool slightly.

to make the dressing , whisk all the ingredients in a jug until well combined.

cut the potatoes into quarters and place in a bowl with half the bacon,spring onion, parsley and freshly ground black pepper, pour in half the dressing and toss to coat the potatoes.

Transfer the potatoes to a serving bowl, drizzle with the remaining dressing and sprinkle with the remaining bacon and spring onions.

serves 6-8


jacket potatoes
Preheat the oven to hot 220c(425f), wash and pat dry a large floury potato.

Prick on all sides with a fork( it's important to do this or the potato skins will burst open during cooking)

Set the potatoes on a baking tray, lightly brush the potato with olive oil and bake for 1-1 1/2 hours or until tender when tested with a skewer.

Remove from tray and cut a deep cross in the top, creating a cavity.

Alternatively, wrap the potato in a paper towel, microwve for 4-6 minutes, (turning once)increase the time for more than one potato, fill the potatoes with one of the following toppings

Sour cream, bacon and chives

Fry some thinly sliced bacon until crispy, drain on paper towels, spoon some sour cream into the potato and top with bacon, chopped fresh chives and fresh ground black pepper.

Guacamole with sour cream

spoon some sour cream into the potato and top with guacamole, sprinkle with grated cheddar cheese.

Garlic herb butter

In a bowl mix together a tablespoon of softened butter, 1 clove crushed garlic and a teaspoon each of chopped parsley and thyme, then season with ground black pepper

this butter can also be used before adding any other type of topping.


 bubble and squeak


750g floury potatoes(peeled and quartered), 1/2 cup milk, 80g butter, pinch nutmeg, 450g green veges(finely sliced), 3-4 rashers of cooked, chopped bacon.


Steam or boil potatoes until just tender, drain well, put the milk in a large saucepan and heat, add cooked potato and half the butter, then mash well until smooth and creamy.

Melt half the remaining butter in a large heavy based ovenproof pan and cook the green veges until tender, add these to the potato mix,add bacon and mix together , season with salt and pepper.

Preheat the grill, melt the remaining butter in the same pan, then spoon in the potato mixture, smoothing off the top, cook until the bottom is brown and crispy, remove from heat and place under the grill, until the top is also crisy.

Serve as a side dish to any meal

it's also great as a Sunday morning brekkie served with fried tomatoe and onion!