Christmas Eve lunch – a simple winter salad of warm potatoes, crispy bacon, chopped celery leaves and a dressing of mustard, cider vinegar and shallots. 

This was my first attempt at this delicious sounding salad from Rose Prince’s The New English Table – I tried to follow the amounts for the dressing, but it wasn’t quite how I wanted it, so I just tweaked the ingredients until I was happy. 

Winter potato, bacon and celery leaf salad

Feeds 4

20 new potatoes
6 rashers of streaky bacon
1 tsp sugar
1 tbsp Dijon mustard
175ml olive oil
1 tbsp cider vinegar
2 tbsp water
Handful of celery leaves
2 shallots
Salt and pepper

Cook the potatoes in salted boiling water until done.  Drain and cut in half or quarters.

Meanwhile, fry the bacon until crispy.

Mix together the sugar, mustard, olive oil and water – I like to use a jam jar as you can screw on the lid and shake it.  Add the shallots, then season with salt and pepper to taste.

Pop the cooked potatoes into a bowl.  Tear up (or cut up) the crispy bacon and add to the potatoes.  Drizzle over the dressing and sprinkle over chopped celery leaves.  Stir everything together.

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