Think potato salad is gluggy, bland and boring? Not this one. Enjoyed as a side dish to a barbecue lunch or steak dinner, this creamy potato and bacon salad has lashings of miso dressing to keep things interesting at every bite. Savoury. Comforting. Versatile.
Creamy Roasted Potato and Bacon Salad with Miso Dressing
800g (1 lb 12 oz) pink-skinned potatoes, cut into large chunks
2 tbsp olive oil, plus 2 tsp extra
sea salt
150g (5 oz) rindless smoked bacon, chopped
3 cups shredded Chinese cabbage (also known as Napa or wombok)
1 red onion, thinly sliced
1/3 cup fresh coriander (cilantro) leaves, plus extra to scatter
1 bottle Marion’s Kitchen Miso & Sesame Vinaigrette
Black sesame seeds, to serve (optional)
- Place the potato in a large saucepan of cold salted water. Bring to the boil over high heat. Cook for 20 minutes or until tender. Drain and leave to steam and dry off for a couple of minutes.
- Preheat oven to 200 ° C/390 ° F .
- Transfer the potato to a large baking dish. Drizzle with oil and season with salt. Transfer to the oven and roast for 40 minutes, turning occasionally, or until golden and crispy.
- Meanwhile, heat the extra oil in a large non-stick frying pan over medium heat. Add the bacon and cook, stirring often, for 10 minutes or until crisp. Transfer to a plate lined with paper towel to drain.
- Combine the potato, bacon, wombok, onion and coriander in a large bowl. Transfer to a serving platter. Drizzle over Marion’s Kitchen Miso & Sesame Vinaigrette and top with extra coriander leaves and sesame seeds, if using.
