This warm lemon and chive potato salad recipe with crispy bacon makes a really easy side dish that packs a flavourful punch. It’s a firm favourite at all our bbq’s and picnics and is much healthier and tastier than the usual potato and mayonnaise combination that normally gets left to the side. Fresh, zingy and perfectly summery, I usually have to double up this recipe because it goes so quickly!
2lbs/900g new potatoes, skin on and washed
4 tbsp lemon juice
1 clove garlic
1 tsp salt
1 heaped tsp whole grain mustard
4tbsp olive oil (extra virgin is the best)
a sprinkle of black pepper
2 tbsp freshly chopped chives
6 spring onions
6 slices of bacon (smoked will add the most flavour)
Firstly place the potatoes in a saucepan with enough boiling water just to cover them, add some salt, and simmer them for about 15-20 minutes until they are soft when cut with a knife.
Meanwhile, slice the bacon into small strips then fry slowly on a medium to low heat until they turn dark and crispy. Once they’re crispy I always take them out of the pan and lie them on some kitchen towel so that the grease can drain out.
To make the vinaigrette, finely chop the garlic then whisk in all the other dressing ingredients. You can use pre squeezed lemon juice if you like but it won’t have the same punchy flavour as fresh lemon. Roughly chop the spring onions and chives ready to garnish with the bacon.
When the potatoes are cooked, drain them in a colander and transfer them to a serving bowl. Pour on the vinaigrette dressing while they are still hot, toss them around in the dressing to get a good coating, then finally scatter in the crispy bacon, chopped chives and spring onions and serve.
One of the things I love the most about winter is the food. Rich, comforting stews brimming with tender chunks of meat, steaming cups of cocoa and spicy, festive gingerbread. Yet, occasionally it’s a good idea to go for something a little fresher and a tad lighter to stop us turning into dumplings! Last night was one of those times, so we decided to go for some pan fried salmon with some fresh, crunchy veg to remind us of warmer times.
2 tbsp dark soy sauce
2 x 150g salmon fillets
5 tbsp runny honey
7g root ginger, peeled and finely chopped
1 small clove of garlic, finely chopped
1/2 red chilli, deseeded and finely chopped
Enough new potatoes for two (I tend to do 3 small potatoes each but I’m sure Steve could eat more!)
Leafy salad with any extras you choose (I like to go for olives)
Dressing for the salad: 3 tbsp Olive oil, 1 tbsp balsamic vinegar, 1 tsp of wholegrain mustard, 1 tsp honey
A few shavings of butter
Place the potatoes in a pan of lightly salted boiling water, cover and simmer for 15-20 minutes or until tender.
For the salmon, melt a bit of butter in a griddle pan, then add the salmon, skin side down first. Once crispy, turn it over to cook the other side. This should take around 15 minutes in total.
Whilst the potatoes and salmon are cooking, mix together the soy sauce, ginger, garlic, honey and chilli and heat gently in a saucepan so that the flavours can combine. I tend to serve this sauce on the side but you could decide to brush the salmon with it.
Once the potatoes are cooked, drain them and toss them in a little butter. Pile the potatoes onto plates and serve immediately alongside the fish. Serve with a big bowl of dressed salad. Fresh, simple and healthy! Perfect for those nostalgic for the summer months!