Potato Salad
Amrita Rana marries two perfect ingredients with each other to create one delicious dish.
Cook Time: 20 minutes + 40 minutes roast time

Difficulty: Medium
Serves: 2-3 people

INGREDIENTS


5 potatoes
1 tbsp olive oil
1 tsp chilli flakes
4-5 garlic cloves, grated
Handful of arugula
Salt & pepper to taste

For bacon dressing 
6 strips streaky bacon
Juice and zest of a lemon
1 tsp Dijon mustard
1 tbsp maple syrup
1 tsp freshly ground black pepper 

METHOD


  1. Preheat the oven to 200 degrees C. Peel and cut the potatoes into 1-inch chunks. Toss with the oil, salt, pepper, chilli flakes and garlic. Lay them out on a roasting tray. Cook for 30-35 minutes, stirring halfway through until they are tender from inside and crisp on the outside.
  2. Meanwhile, fry the bacon in a pan until crisp. Take out the fat in a small bowl and chop the crisp bacon into small bits. Add juice and zest of a lemon, maple, mustard and pepper to the fat and whisk well to get a slightly creamy dressing (It’ll emulsify because of the constant whisking). Add bacon bits to the dressing.
  3. To assemble, toss the arugula and potatoes together in a serving bowl. Pour the warm dressing over and give it a light mix. Serve immediately.