Hot potato and bacon salad with ranch dressing

Hot potato and bacon salad with ranch dressing. Photograph: Harry Weir
Serves: 2
Course: Starter
Cooking Time: 0 hr 45 mins


  • 2 large Rooster potatoes, peeled
  • 2tbsp sunflower oil
  • 125g packet smoked bacon lardons
  • 2 Little Gem lettuce
  • 2tbsp Parmesan
  • 2tbsp mayonnaise
  • 2tbsp yogurt
  • 2tbsp buttermilk
  • 1 small clove of garlic, crushed
  • 2 spring onions (optional)
  • A little fresh dill (optional)

1 Cut the potatoes into 1cm dice. Heat the sunflower oil in a pan or a wok, then add them and cook over a medium heat. Cook for 10 minutes or so, until they start to soften, then add the bacon.

2 Continue to cook, turning the mixture intermittently, until the potatoes are cooked and the bacon is crisp.

3 Meanwhile make the ranch dressing by mixing everything together.

4 Wash and pat dry the Little Gem lettuce.

5 Drain the potatoes and bacon on some kitchen paper and arrange on a plate with the dressing and Parmesan on top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford