Cambridge Potato Salad & Easy Dressing

Ingredients 

• 450g British new potatoes, scrubbed and quartered
• 8 rashers British bacon, cut into strips
• 8 button mushrooms, sliced
• 2 eggs
• 1 bag lettuce leaves

Dressing

• 4 tbsp Sunflower oil
• 1 tbsp Red wine vinegar
• 1 tspn English honey
• Pinch English mustard
• Salt and freshly ground black pepper

Method:

1. Place the potatoes in a pan of boiling water, cover and simmer for 10 minutes or until tender. Drain and leave to cool slightly.
2. Meanwhile place the eggs onto boil for 6-7 minutes and dry fry the bacon in a non-stick pan. Use a slotted spoon to place on kitchen paper to drain.
3. In the same pan (with a little oil/bacon fat if necessary) very gently fry the mushrooms until just softened.
4. Carefully peel the eggs and cut into quarters.
5. Place all the dressing ingredients into a screw top jar, shake well and combine with the potatoes, mushrooms and bacon and pile onto the lettuce.
6. Serve immediately garnished with the egg.

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