I would love to win with the Hot Potato Blogger Challenge because this salad is everything! It started out as an idea of a warm nicoise salad which is one of my favourites and then I thought how could I intensify each flavour component? The end result a beautiful eight ingredient combination of thyme roast potatoes, slow roast tomatoes, crispy bacon, olives, mushrooms, onions and capers topped with a fried egg. It’s an all day meal and you know how I love a versatile dish.
Warm potato salad serves 2
- 2 large everyday potatoes cubed
- crispy bacon (as much as you want to eat, I have four rashers)
- 6 olives pitted and chopped
- 2 tsp capers
- 1 tbsp slow roast tomatoes (can be substituted with sundries tomatoes)
- 75g exotic mushrooms sliced
- 1/4 onion sliced
- Balsamic vinegar
- Olive oil
- 2 sprigs thyme
- 2 eggs fried to preference 9I like crispy edges & soft yolks)
Preheat an oven to 180 degrees. Start with the potatoes parboil chopped potatoes in salted water with a sprig of thyme, bring to the boil reduce to a simmer and cook for 15 minutes. Drain and toss with olive oil add salt, pepper & thyme place on a baking tray and bake for 50 minutes until golden brown and crispy on the outside. In a frying pan add a splash of olive oil and fry the onions on a medium heat for 5 minutes till translucent. add a splash of balsamic vinegar and reduce heat allow to simmer till the vinegar cooks away about 3 minutes. 15 minutes before the potatoes are ready I would had the bacon and the sliced mushrooms doused in olive oil to the tray. Once everything is cooked, all that’s left is frying the egg and assembling the dish.
Assembly is very much based on your own combination taste I love the capers because they add an element of lightness to the dish. Toss with your favourite vinaigrette, I like a combo of white balsamic, olive oil ,honey salt and pepper and top with the fried egg.
The potatoes in this recipe were sponsored by Potato Nation