Warm New Potato Salad With Bacon & Blue Cheese

• 250g salad potatoes (halved)
• 1 tbsp olive oil
• 1 red onion (sliced into 6 wedges)
• 2 rashers smoked back bacon (trimmed and cut into large pieces)
• 70g mushrooms (sliced)
• 1/2 tbsp wholegrain mustard
• 1/2 tbsp red wine vinegar
• 50g bag mixed watercress and spinach salad
• 40g creamy blue cheese

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 2 plates, then crumble over the blue cheese.
4. 289 kcalories, protein 11g, carbohydrate 25g, fat 17 g, saturated fat 7g, fibre 0g, sugar 5g, salt 1.65g

salad potatoes, olive oil, red onion, rashers, mushrooms, wholegrain mustard, red wine vinegar, mixed, blue cheese

Taken from www.epicurious.com/recipes/member/views/warm-new-potato-salad-with-bacon-blue-cheese-50072579 (may not work)