Eversince having the wonderful kipfler potato and confit duck salad at L’Etoile as one of my week-long birthday celebration treats in March, I’ve been craving these waxy little spuds. Big time!
This particular salad came about as a bit of a last minute throw together for a barbecue lunch. Duck was out of the question, because Mr Chipconnoiseeur is not a big fan. [Although I did consider it for a moment and had there been duck legs at my local supermarket I would have made the confit for sure.] And I certainly wasn’t planning on adding grapes. But I did and I’m glad I did. Firstly, because their presence enticed the little people to eat a couple of the “spicy leaves” and also because they provided a nice burst of freshness against the bulkiness of the potato and saltiness of the bacon dressing.
Preparation was simple too. Cook potatoes and beans, cool then pretty much toss everything together. You can go as far as using the same pot to crisp up the bacon. Oh, and on that note, I like to keep a few rashers of bacon in the freezer at all times – they come in handy at times like these. And for a quick weekend breakfast if you find yourself craving a big breakfast.
Kipfler potato, red grape and rocket salad
The salad is great for a barbecue, served as a side salad to grilled fish or even as a main with the addition of shredded chicken or poached eggs.
- 5 kipfler potatoes, peeled
- 100g rocket
- 100g green beans
- 50g red grapes
- 50g rasher bacon
- 1 tbsp seeded mustard
- 1 tbsp mayonnaise
Boil potatoes in salted water until soft. Drain and allow to cool. Slice. Blanch green beans and cut into bite-sized pieces. Cut grapes in halves longways.
Dice bacon. Heat a small frypan until smoking hot. Add bacon and cook, stirring, until crispy.
Combine all ingredients in a bowl and mix. Serve on extra rocket if desired.