Creamy Roasted Potato & Bacon Salad with Miso Dressing

Creamy Roasted Potato & Bacon Salad with Miso Dressing

Creamy Roasted Potato & Bacon Salad with Miso Dressing

Previous Next INGREDIENT Creamy Roasted Potato & Bacon Salad with Miso Dressing European Print This
Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: – calories – fat

Ingredients

800g (1.7 lb) pink-skinned potatoes, halved or quartered

2 tbsp olive oil, plus 2 tsp, extra 

sea salt

150g (5 oz) rindless smoked bacon, chopped 

3 cups shredded wombok (Chinese cabbage)

1 red onion, thinly sliced

1/3 cup fresh coriander (cilantro) leaves, plus extra to scatter

1 bottle Marion’s Kitchen Miso & Sesame Vinaigrette

Black sesame seeds (optional)

Instructions

STEP 1

Place the potato in a large saucepan of cold water. Bring to the boil over high heat. Cook for 20 minutes or until very tender. Drain.

STEP 2

Preheat oven to 200°C/400°F.

STEP 3

Transfer the potato to a large baking dish. Use a potato masher to gently press the potatoes to flatten slightly. Drizzle with oil and season with salt. Roast for 40 minutes, turning occasionally, or until golden and crispy.

STEP 4

Heat the extra oil in a large non-stick frying pan over medium heat. Add the bacon and cook, stirring often, for 10 minutes or until crisp. Transfer to a plate lined with paper towel to drain.

STEP 5

Combine the potato, bacon, wombok, onion and coriander in a large bowl. Transfer to a serving platter. Drizzle over Marion’s Kitchen Miso & Sesame Vinaigrette and top with extra coriander leaves and sesame seeds, if using. 

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