|Warm potatoes release the punchy flavours of|
They are too strong to use raw on their own once they grow past the tender little seedling stage, but are delicious chopped and scattered over salads, and in stir-fries.
Combined with warm boiled baby potaoes, salty bacon, chives and a light dressing, they are are such a treat.
|Scatter a handful of mustard-green seeds in your|
garden at the end of winter, and you'll be
rewarded with a bountiful crop.
You can make this salad with rocket, sorrel or even baby spinach leaves, but do try to to grow mustard seeds in your own garden, even if you have only a few pots on a balcony. You'll be amazed at how fast they grown, and how interestingly zippy they taste.
Warm New-Potato Salad with Bacon and Mustard Greens
24 new potatoes, boiled with salt until just tender
10 rashers streaky bacon, diced
a small onion, very finely chopped
1 clove garlic, peeled and crushed
the juice of a lemon
100 ml olive oil
2 Tbsp (30 ml) white wine vinegar
3 Tbsp (45 ml) chopped fresh chives
a small bunch of fresh young mustard greens, rocket, sorrel or spinach
salt and milled black pepper
Drain the hot baby potatoes and keep warm. Heat a frying pan, add a little olive oil and fry the bacon over a brisk heat until crisp and browned. In the meantime, put the chopped onion, crushed garlic, lemon juice and a pinch of salt in a big mixing bowl and stir well (this will help remove the sting from the onions). Remove the bacon with a slotted spoon and set aside.
Pour the vinegar into the hot pan, swirl and scrape to loosen the bacon residue, and immediately remove from the heat. Whisk in the olive oil and season to taste with salt and pepper.
Cut the baby potatoes in half, skins and all, and add them, together with the cooked bacon and chopped chives, to the bowl containing the onions. Pour over the warm dressing and toss together gently. Finely slice the mustard greens into ribbons (if you're using rocket, leave it whole) and add them to the salad. Toss again. Tip into a clean salad bowl and take it straight to the table.
Serve 6-8 as a side salad