8 boiled new potatoes, skin on
150 grams samphire
2 tablespoons sea purslane
2 rashers of smoked back bacon
2 tablespoons blanched and popped broad beans
1 teaspoon grain mustard
1 teaspoon balsamic vinegar
1 tablespoon extra virgin olive oil
freshly cracked black pepper and course sea salt
Heat a medium non stick frying pan and saute the samphire in a splash of olive oil for two minutes, remove from the pan.
In the same pan cook the bacon until crispy, remove and deglaze the pan with the vinegar, oil and grain mustard to form the vinaigrette.
Cut the cooked potatoes in half and mix with the warm vinaigrette.
Chop the bacon into small pieces and mix with the potatoes, broad beans and sampire. Add half of the sea purslane and season to taste.
bacon recipe courtesy of: Madalene Bonvini-Hamel, The British Larder