HOT DRESSED MINTED NEW POTATOES

450g/1lb small new potatoes

large sprig of mint

3 tablespoons oil

75g/3oz streaky bacon rinded and chopped

1 bunch spring onions trimmed and chopped

1 tablespoon wine vinegar

salt and freshly ground black pepper

1. Cook the potatoes with the mint, until just tender
2. Meanwhile make the dressing.
3. Heat the oil in a saucepan and fry the bacon for about 5 mins. until crisp.
4. Remove from the heat and stir in the spring onions, vinegar and seasoning
   Drain the potatoes.
5. Place on a serving dish and pour the hot dressing over the top.
6. This dish should be served hot but is also delicious cold.

This recipe is one of a series produced by Sue Bridger for the NFWI to illustrate vegetable cookery at the RHS show in Tatton.