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Warm potato and bacon salad

On cold days I crave something warm and filling for lunch. This warm potato and bacon salad is a regular choice when I have leftover boiled potatoes from the night before. Sometimes I make the dish with chorizo instead of lardons. I serve it with a crispy green salad and lunch is sorted!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g baby/new potatoes
  • 75 pancetta or bacon lardons
  • 1 small red onion
  • 1 clove of garlic chopped
  • 1 tsp chopped thyme leaves or rosemary leaves
  • 2 handful of spinach
  • ½ cup sliced pitted black olives

Method
 

  1. Cook the potatoes in lightly salted water until tender, then drain. Let them cool. This can be done well in advance.
  2. Thinly slice the onion. Heat a non-stick pan, add the pancetta, onion, chopped garlic & herbs. Fry for 5-10 minutes until the bacon is crispy and the onion is soft.
  3. Meanwhile halve the potatoes.
  4. Add the potatoes to the pan, stir for a couple of minutes until warmed through. Add the spinach and olives then put a lid on, turn off the heat and let it steam.
  5. When the spinach has wilted, stir through and serve.