Native Mint & Garlic Potato Salad

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Native Mint & Garlic Potato Salad

INGREDIENTS
About 500g new potatoes
125g short cut bacon (no fat)
1 medium red onion chopped
4 tablespoons Gwydir Grove Australian Native Mint and Garlic fusion Olive Oil.
Balsamic Vinegar
METHOD
Wash the potatoes well, scrubbing if needed. Chop into even quarters leaving the skin on. Boil in well salted water until just tender. Don’t over cook. Drain and leave in the saucepan.

In a heavy based fry pan heat 2 tablespoons of Gwydir Grove Australian Native Mint and Garlic fusion Olive Oil. Fry the chopped onion and the bacon together until the onion is transparent but not browned. Tip into the potatoes and stir through gently so as not to break up the chunks of potato. Transfer to a serving bowl.

Drizzle the salad with about 2 tablespoons of Gwydir Grove Australian Native Mint and Garlic fusion Olive Oil and about 1 tablespoon of Gwydir Grove Balsamic Vinegar or similar. Toss through and serve. It is best served when still warm from the pan.
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