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Bacon and Potato Salad with Green Celery Leaf and Cider Vinegar

Be sure to chop the celery leaves finely for this warm salad so there is all the flavour and no fibrous texture. This is a perfectly good and economical dish to eat alone – the bacon means you need no other protein, but you could follow it with some cheese and buttered oatcakes.

Serves 4

20 new potatoes

6 rashers of smoked streaky bacon. cut very thin, or the rind cut off

1 teaspoon sugar

1 tablespoon Dijon mustard

175ml/6fl oz light olive oil or sunflower oil

1 tablespoon cider vinegar or apple vinegar

2 tablespoons water

a handful of celery leaves, finely chopped

2 shallots, chopped

sea salt and freshly ground black pepper

Cook the potatoes in boiling water until just tender but not too soft. Drain, cut each one in half and set aside. Meanwhile, cut the rashers in half and put them in a frying pan (with no fat). Place over a medium heat and cook for about 10 minutes, turning once or twice, until crisp as a cracker.

Put the sugar, mustard, oil, vinegar and water in a bowl and mix until well emulsified. Stir in the celery leaves and shallots. Taste and add salt if necessary, then season with black pepper.

Put the potatoes in a big bowl, throw the crisp rashers over the top and pour over the dressing. Mix well. It doesn’t matter if the rashers break up – that way it just tastes better.