700g small new potatoes
8 streaky bacon rashers
142ml carton lactose free soured cream
2 tbsp olive oil
2 tsp lemon juice
a bunch of watercress
Bring a pan of salted water to the boil. Lightly scrub the potatoes to remove any dirt but don’t peel them. Cook the potatoes in boiling salted water for 10-15 minutes until tender.
While the potatoes are cooking, grill the bacon until it is crisp, then drain on kitchen paper.
Mix together the lactose free soured cream, olive oil and lemon juice, and season with some salt and freshly ground black pepper.
Remove any tough stalks from the watercress and very coarsely chop the leaves. Drain the potatoes in a colande rand cool under cold running water.
Rip the bacon into big chunky pieces. Toss the potatoes in the dressing and toss in the watercress and bacon. Season to taste and serve
Recipe adapted from: Good Food