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Hot dressed minted new potatoes

Ingredients:

450g/1lb small new potatoes
large sprig of mint

Dressing

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		Minted Potatoes
Method:

  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.

If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? Courses run for 2,3 and 4 days and the college is open also to non-members.