This fabulous take on a much loved classic is a picnic staple this summer! Clodagh McKenna has rustled up this delish Jersey Royals BLT salad which consists of just a few simple steps and some fabulous seasonal ingredients

Serves 4

INGREDIENTS:

450g Jersey Royal potatoes, washed

1 tbsp olive oil

1 red onion, finely sliced

1 clove of garlic, crushed

6 slices of smoked streaky rashers bacon

400g ripe tomatoes, quartered

1 head of romaine lettuce, roughly chopped

A small bunch of fresh basil, torn

For the dressing

2 tbsp mayonnaise

1 tsp Dijon mustard

1 lemon, juice and zest

2 tbsp olive oil

Sea salt and freshly ground black pepper

 

METHOD:

1. Place the potatoes in a pan of salted water, bring to the boil and cook for 20 minutes or until tender. Drain and cut in half. Next make the dressing by placing all the ingredients in a small bowl, season with sea salt and freshly ground black pepper, and whisk together. Pour the dressing over the potatoes while they are still warm, then set aside to cool.
2. While the potatoes are cooking, place a frying pan over a medium heart and add the olive oil. Add the sliced red onions and cook for 5 minutes, and then stir in the crushed garlic, and continue to cook for another minute. Remove from the pan and then add the bacon and fry until crisp. Once the bacon has cooked, remove from the pan and chop into small bite size pieces.
3. Place the dressed potatoes, bacon, onions, tomatoes, lettuce, basil in a serving bowl. Toss well so that all the ingredients get coated in the dressing.