8 slices streaky bacon (smoked or unsmoked), chopped
3 tablespoons vegetable oil
1 tablespoon white wine vinegar
1 large bunch watercress, roughly chopped
salt and pepper
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
Cut the potatoes in half and simmer for 10-15 minutes until just tender; drain. Meanwhile dry fry the bacon until crispy, add the oil and vinegar to the bacon and bring to the boil, scrape any sediment from the pan and season with salt and pepper. Add the potatoes and mix well.
Transfer to a serving dish and gently toss or fold in the watercress; serve.
I only had 6 slices of bacon, and even that was too much for us. If I were to make again, I'd reducet the bacon to 3-4 slices for 1 lb of potatoes. Also, 3 Tbsp of oil seems totally unnecessary with all of the bacon fat that you have, and I don't see that it adds any taste to this potato dish. I just tasted a lot of grease/oil, so I did add additional vinegar and quite a bit of salt & pepper. This was OK, but I think it needs some tweaking, at least for this house. - 20 Oct 2015