Blt salad with crispy potatoes

SERVES 4 READY IN 35 MINS

300g back bacon, diced into 1-2cm

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pieces 400g leftover cooked baby

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new potatoes, halved or quartered into small bite-sized pieces (or cook potatoes from scratch, as described)

12 romaine lettuce leaves, chopped

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175g cherry tomatoes, quartered

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3tbsp finely chopped chives FOR THE

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DRESSING ● 4 heaped tbsp mayonnaise

4 heaped tbsp sour cream 1tsp garlic

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granules (or use 1 small garlic clove, blanched in boiling water for 3 mins, then crushed to a paste with the flat blade of a knife) 1tbsp freshly

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squeezed lemon juice 1-3tsp water

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1 Pan fry the bacon in a dry pan set over a medium heat, until the bacon is golden and the fat has rendered out. Be careful not to brown it so much that the meat becomes bitter – it will become crispier as it cools. Remove from the pan with a slotted spoon, leaving the fat behind in the pan (don’t throw it away). Set the bacon aside.

2 If using uncooked potatoes, boil in simmering salted water for 12 mins, or until tender, then drain and allow to steam dry for a few minutes. Place the pan, still containing the bacon fat, back over a medium heat and add the cooked potatoes. Sauté, turning them often, for about 5 mins, until golden in places. Remove from the heat and set aside.

3 Place the lettuce, cherry tomatoes and half of the chives in a serving bowl.

4 To make the dressing, stir together the mayo, sour cream, garlic granules, lemon juice and a pinch of salt. Add just enough cold water to thin the dressing, keeping it thick, but just about pourable. Taste to check the seasoning.

5 Add the bacon and potatoes to the salad bowl. Toss, then spoon over some of the dressing. Decide whether you want to toss to coat everything, or not. Finish with the remaining chopped chives. Eat while the potatoes are still warm.