Rejoice!

Summer is finally here, the sun is shining and our attention is turning to quick, tasty summer salads.

For me, a salad should be tasty enough to be the main event at lunchtime, and thrown together with things we already have in the house.

One of my favourite salads is a fresh potato salad, made with seasonal new potatoes but when I fancy something more substantial, I love this Cobb Potato Salad recipe, which was shared with me by a lovely Canadian friend.

Please do share your favourite salad recipes using our Linky at the end of this post!

 

For the salad:

• 3lb thin skinned potatoes – new potatoes work well 
• 1 large Romaine lettuce, roughly shredded  
• 2 large avocados, stones and sliced 
• 6 spring onions, sliced finely 
• 4oz gorgonzola, or other blue cheese, crumbled 
• 6 rashers streaky bacon, cooked and sliced finely 
• Pepper, to taste 

For the dressing:

• 16fl oz mixed olive oil and vinegar dressing 
• 1tbsp lemon juice 

Instructions: 

• Cook the potatoes in salted, boiling water until tender. Cool, peel and cube. 
• Sprinkle the warm potatoes with salt and half the dressing. Chill thoroughly. 
• Sprinkle the avocado with the lemon juice. 
• Arrange the Romaine lettuce on a plate, tumble on the potatoes, and top with the remaining ingredients – avocado, onion, bacon and cheese. 
• Drizzle with the remaining dressing and add pepper to taste.