Asparagus and Bacon Potato Salad
600 g new potatoes
1 bunch asparagus (250 g)
2 rashers lean bacon, cooked and finely chopped
2 tablespoons oil
2 tablespoons spiced vinegar
1 tablespoon sugar
freshly ground black pepper
Scrub the potatoes, do not peel. Boil, microwave or steam until tender but still firm. Cut into bite-sized chunks.
Cut the asparagus into pieces and blanch in boiling water for 2-3 minutes. Cool under cold running water. Drain.
Place the cooled potatoes, asparagus and bacon in a salad bowl.
Blend the oil, vinegar and sugar together. Pour over the potato mixture. Season very generously with pepper. Mix well. Serves 4.
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