Sunday, 29 August 2010

Warm Potato, Bacon, Leek and Caper Salad


Things became slightly exciting down at the allotment this week as we unearthed a large amount of an unusual potato that we planted earlier this year.

One of my most favourite potatoes, and certainly one that you never see in the huge superstore near me, is the pink fir apple potato. Distinctive by its nobbly exterior and ever so slight pink shady skin, this is a salad potato with style. You hear people describe certain potatoes having a 'nutty' taste. The pink fir apple is nutty and creamy, absolutely perfect for those first warm salads of the year.

So I now have my own pink fir apple potatoes, a potato that you simply cannot find in the superstores. If you do find some, and I encourage you to seek an alternative such as this to the usual floury white potatoes, you will understand why I'm easily pleased.

Warm Potato, Bacon, Leek and Caper Salad
Feeds 2

10 pink fir apple potatoes
2 tbsp olive or rapeseed oil
4 rashers of un-smoked middle back bacon, trimmed and cut into strips
1 tbsp olive or rapeseed oil
1 large or 2 small leeks, trimmed and sliced into 1 cm chunks
A couple of handfuls of baby spinach leaves
A handful of fresh chives and parsley, chopped

For the dressing
A handful of capers, rinsed
1 tbsp Dijon mustard
1 tbsp white wine or cider vinegar
2 tbsp olive or rapeseed oil
Freshly ground pepper

1 - Scrub the potatoes then place into a pan of cold water. Bring to the boil and simmer for 10 minutes or until just cooked through. Drain and allow to cool.
2 - Half the potatoes. Heat the oil in a large non-stick frying pan and place the potatoes in, cut side down. Cook for 5-10 minutes until golden brown, then turn and cook the other side.
3 - Heat a little more oil in a separate pan and add the bacon and leeks. Cook over a medium heat for 5 minutes until cooked and golden.
4 - Throw in the spinach and quickly toss in the heat of the pan until slightly wilted.
5 - Mix together the salad dressing ingredients in a bowl.
6 - Arrange the salad onto a plate along with the fresh herbs and a good drizzle of the dressing.

5 comments:

bellini valli said...

I have not seen this type of potato but fingerling potatoes, which are available here, would have a similar shape and texture I imagine. This is a delicious salad David!

Orce Serrano Hams said...

Thanks for this one david, agree on the potatoes, even home grown spuds taste better straight out the ground but these sound delicious, have to find a Spanish variation...

cackster said...

I saw a huge potato today in a store on the fish quay, the size of a house brick. Home grown are the best though as you say, the fun looks in the peeling of those ones though. You should grow your own bacon and capers in that allotment!

Antonia said...

I love these potatoes and am lucky that I can find them in my local store (though bet they taste better fresh from the allotment!). This salad combines most of my favourite things - how delicious. Might it be nice with a poached egg on top too?

Cynthia said...

Ummmm, this is bookmarked! How are you?