Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, spicy bacon, cucumber and potato salad. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Spicy potato salad with bacon and cucumber. It turned out to be an excellent match, albeit veering into the fusion zone: potatoes with a Chinese salad? On the other hand apparently the Chinese are the number one consumer and number one producer of potatoes in the world - wonders never cease.

Spicy bacon, cucumber and potato salad is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Spicy bacon, cucumber and potato salad is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have spicy bacon, cucumber and potato salad using 15 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Spicy bacon, cucumber and potato salad:

1. Get 1 lb. Jersey Royal or other baby new potatoes
2. Make ready 150 g (6-8 rashers) thick cut smoked streaky bacon
3. Take 1 tbsp. groundnut oil
4. Take 6 long dried chilies
5. Take 2 tsp Sichuan peppercorns
6. Make ready 1 whole star anise
7. Prepare 1 red chili, de-seeded, finely chopped
8. Get 1-2 tbsp. Shaoxing rice wine or dry sherry
9. Prepare 2 tbsp. rice vinegar or cider vinegar
10. Prepare 2 tbsp. toasted sesame oil
11. Make ready 200 g cucumber, halved lengthways, de-seeded and sliced into 1cm chunks on the diagonal
12. Take 1 pinch sea salt
13. Make ready 1 tbsp. lime juice
14. Get 1 tbsp. chili oil, optional
15. Take 1 small handful fresh coriander leaves, roughly chopped

Add bacon and chanterelle mixture, along with pan liquid, to the potatoes. Stir in chives, cucumber and vinegar. Season to taste and serve salad on lettuce leaves. Spicy cucumber side dish (Oi-muchim: 오이무침).

Steps to make Spicy bacon, cucumber and potato salad:

1. Scrub and wash the potatoes and boil them in plenty of salted water until tender - usually about 15 minutes. Drain and keep warm in the pan.
2. Cut the bacon into 1 inch chunks. Heat the wok until almost smoking and add the oil, the dried chilies and the Sichuan peppercorns - make sure you have a window open or the extractor working full blast as these fumes will be deadly. Stir fry to release the flavours and then add the star anise.
3. Add the bacon to the pan and cook stirring until it starts to brown around the edges. Stir in the chopped fresh chilli.
4. Add the rice wine, the sesame oil and the vinegar, followed by the cucumber. Stir fry for a few seconds.
5. Take the wok off the heat and stir in the potatoes. Season with salt, drizzle with lime juice and chili oil, if more heat is desired.
6. Divide between bowls or plates and top with chopped coriander.

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