Potatoes, bacon and mushroom salad

Submitted By:
wisey


No. of Servings:
4 Preparation time:
10min(s) Course:
Main Cooking time:
30min(s) Cooking Instructions:
Boil the potatoes until just tender. Allow them to cool and then cut them in half, lengthways. Set aside.

Rehydrate the Mushrooms and tear into strips, lengthways. It's easier to do this with your hands than a knife. Set aside.

Heat 1 tablespoon of the olive oil in a wide-bottomed, non-stick frying pan and, when hot, add the bacon. When it is fizzing away nicely, lower the heat and cook until it is well done and crispy. Remove with a slotted spoon and set aside.

Add the mushrooms to the same pan and fry them quite hard until they are browned and slightly crispy. It's best to do this in batches. When the last batch is nearly done, add the rosemary sprigs and pine nuts. Remove them when slightly browned and set aside with everything else.

Now heat the rest of the oil and fry the cut side of the potatoes until golden brown. Return the bacon, mushrooms, rosemary and pine nuts to the pan and warm through then serve.