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Potato Cambridge Brunch Salad
450g new potatoes, scrubbed and quartered
8 rashers bacon, cut into strips (optional)
8 button mushrooms, sliced
2 eggs
Salad leaves
Dressing:
4 tbsp Sunflower oil
1 tbsp Red wine vinegar
1 tbsp English honey
½ tsp English mustard
Salt and freshly ground pepper
- Place the potatoes in a pan of boiling water, cover and simmer for 20 minutes or until tender. Drain and leave to cool slightly.
- Boil the eggs for 6-7 minutes and dry fry the bacon in a non-stick pan (optional).
- In the same pan (with a little oil if necessary) very gently fry the mushrooms until just softened. Cut the eggs into quarters.
- Place all the dressing ingredients in a screw top jar, shake well and combine with the potatoes, mushrooms and bacon and pile onto the salad leaves.
- Serve immediately garnished with the egg.