One of the issues with my long days in work is finding time to snack. On Tuesday I went from my porridge at 6.30am at the desk with nothing until a meal at 3.30pm when I got home from work. That’s daft carry on altogether and I have nobody to blame but myself. So when Potato.ie – Potatoes More Than A Bit On The Side challenged me to come up with a new recipe I knew that it was an opportunity to make the most of my suppers in the evening and design a recipe that is perfect for an evening meal and matures into a delicious lunch that travels well.
The beauty of this recipe is that by cutting the potatoes into small cubes, you can speed up the cooking time for the tasty bites. If you’re not a fan of bacon, then switch things up by using feta cheese (or Irish cheddar) instead and add a tablespoon of decent olive oil to the dressing recipe. I don’t season this dish at all because there is enough salt from the bacon, but I do think some minced garlic would be a great addition to the salad dressing.
[recipe][recipe title=”Hot Potato Salad” servings=”4″ time=”45 mins” difficulty=”easy”]
- 4 medium white potatoes, peeled and cubed
- 1 tablespoon sunflower oil
- 6 streaky rashers, cut into small pieces
- 1 medium onion, peeled and sliced
- 1 cup of frozen peas
- 1 heaped teaspoon of wholegrain mustard
- 1 teaspoon of runny honey
- 2 tablespoons of vinegar (I like cider or balsamic)
- 2 handfuls of baby spinach and/or rocket
Preheat your (fan) oven to 180 degrees Celsius.
Line a heavy baking tray with non-stick baking parchment. Pour the cubed potatoes and the sunflower oil on top of the parchment and mix together so that the cubes are coated in oil. Put the baking tray in the oven for 15 minutes.
After 15 minutes carefully lift out the baking tray and add the rasher pieces and sliced onions. Stir so that they are well combined with the cubed potatoes. Return the tray to the oven for a further 15 minutes.
Meanwhile, boil a kettle and pour the boiling water on top of the cup of frozen peas (a quick defrost). Put the mustard, honey, and vinegar into a jar (which comes with a lid). Seal the jar and shake well to combine the dressing.
Once the baking tray has been in the oven for 30 minutes in total remove the tray and immediately pour the dressing over the tray and stir straight away.
Finally, drain the peas and add them to the baking tray. Serve while still warm.
While the leftovers (if you have any) are still warm, stir in the baby leaf spinach and rocket leaves. Decant into a lunchbox and take to work or school the following day![/recipe]