Easy recipe Warm Potato, Bacon Mushroom Salad Recipe

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about seven hundred and fiftyg chat potatoes, halved about one eschalot, finely chopped about one garlic (Recipes by ingridients garlic) clove, crushed about one tablespoon white wine vinegar (Recipes by ingridients vinegar) about twenty-one/two tablespoons extra virgin olive oil (Recipes by ingridients olive oil) two bacon rashers, trimmed, roughly chopped about twelve button, mushrooms (Recipes by ingridients mushrooms) halved four cups (about one hundred and twentyg) baby spinach leaves about one tablespoon chopped chivesStep about one Cook the potatoes in a large saucepan of boiling salted water for ten-about twelve minutes until just tender. Drain. Step two Meanwhile, whisk together the eschalot,, garlic (Recipes by ingridients garlic) vinegar (Recipes by ingridients vinegar) and about one tablespoon of oil in a large bowl. Add the warm potatoes, toss to coat, then set aside to absorb while you cook the bacon and. mushrooms (Recipes by ingridients mushrooms) Step three Heat a non-stick frypan over medium-high heat. Warm Potato, Bacon Mushroom Salad Recipe. Add the bacon and dry-fry for two minutes or until crisp. Warm Potato, Bacon Mushroom Salad Recipe. Remove and add to the salad (Recipes by ingridients salad) bowl. Warm Potato, Bacon Mushroom Salad Recipe. Step four Add the remaining olive oil (Recipes by ingridients olive oil) to the pan and cook the, mushrooms (Recipes by ingridients mushrooms) stirring, for three-four minutes until golden brown. Season well, then add to the salad (Recipes by ingridients salad) bowl with the remaining ingredients. Toss to combine, then serve warm..