Warm new potato salad with bacon & blue cheese

• salad potato↗500g g

  halved

• olive oil↗ tbsp
• red onions↗2

  each sliced into 6 wedges

• rashers smoked back bacon↗4

  trimmed and cut into large pieces

• mushroom↗140g g

  sliced

• wholegrain mustard↗ tbsp
• red wine vinegar↗ tbsp
• bag mixed watercress100g g

  and spinach salad

• creamy blue cheese↗85g g

  (we used St Agur)

Step-by-step instructions

1. 1

   Heat oven to 220C/fan 200C/gas 7. Place the potatoes in a roasting tin, then rub with 1 tbsp oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 mins more until the potatoes have turned a deep golden brown and the onions have caramelised and softened. Leave to cool slightly.

2. 2

   Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more until they have softened.

3. 3

   Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates, then crumble over the blue cheese.