Potato and avocado salad

A delicious and substantial summer salad. Mildly sweet roasted new potatoes and creamy avocado soften the salty bacon and blue cheese for a perfect summertime combo.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Intermediate

PREPARATION TIME

10 minutes

COOKING TIME

30 Minutes

SERVES

Serves 6

Ingredients

500g small New/Baby potatoes, cut in half lengthways
2 tbsp olive oil
150g smoked bacon lardons
1 Romaine lettuce, washed and torn into pieces
1 large avocado, peeled and stoned, cut into 2cm cubes
180g blue cheese, cut into cubes
Handful of chives, chopped, to garnish

For the dressing

4 tbsp olive oil
1 tbsp white wine vinegar
Pinch of sea salt
Pinch of sugar
½ tsp Dijon mustard

Method

Preheat the oven to 200°C / Fan 180°C / Gas 6.

Place the potatoes on a baking sheet, drizzle with the oil, season and place in the oven for 30 minutes turning occasionally. After 15 minutes, add the smoked bacon lardons to the potatoes and cook for the remaining 15 minutes, again turning occasionally. Remove from the oven and drain the potatoes and bacon on kitchen paper and cool.

Meanwhile, to make the dressing, mix all the ingredients together and set aside.

When the potato mixture is just warm, place in a salad bowl with the salad leaves, avocado and blue cheese. Mix very gently, dress the salad with the dressing and sprinkle with chopped chives.

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