Broccoli And Potato Salad With Smoked Bacon And A Shallot Vinaigrette

Chef Kevin Dundon Ireland

Kevin Dundon – Featured chef

About Kevin: 

Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin and his wife Catherine. It is now considered to be one of Ireland’s Premier Hotels & Restaurant. Kevin oversee a cookery school at the hotel which is already recognized as one of the most respected in the country.

Kevin has steadily built his media profile and has appeared on numerous TV channels including ESPN Cable, CBC (Live) Canada, UKtv Great Food Live, BBC1s Saturday Kitchen, RTE (Live) the Today Show, TV3, Utv as both Chef and panellist. He is also a regular on Irish radio. His nine part prime time Cookery Show–Modern Irish Food with Kevin Dundon aired on both RTE1 Ireland and PBS in the US and was nominated for three American Taste TV awards, the highest awards for the Lifestyle Entertainment Industry in the US.

Recipe from Kevin Dundon, owner and Executive Chef of Dunbrody House in Wexford, Ireland.


1 head broccoli
16 baby potatoes
200g dry cured smoked streaky bacon joint
3 shallots thinly sliced
3 tablespoons balsamic vinegar
2 tbsp olive oil
1 lemon juice
1 tablespoon chives
salt and pepper


Preheat the barbecue to medium heat. In a large saucepan, place the potatoes and smoked streaky bacon joint. Bring to the Boil for 12 -15 minutes until just tender. Remove from the heat and allow to cool in a colander.

In the meantime, prepare the dressing. Mix together the vinegar, lemon juice, shallots and 1 tbsp of olive oil. Stir well, and add salt and pepper.  Slice the broccoli into flat florets. Place on a flat tray and brush them with olive oil, salt and pepper. Place them on a hot barbecue for 2-3 minutes until chargrilled on both sides, then remove into a large bowl.

Meanwhile, when the potatoes have cooled slightly, slice them into rough chunks and add to the broccoli. Slice the streaky bacon in small lardons. Heat a frying pan and cook the smoked lardons in a little oil until crispy and add them in the bowl with the broccoli and the potatoes. Drizzle the dressing over and carefully shake the bowl once or twice. This will help the broccoli and potatoes to absorb the dressing. When cooled add the chives and check the seasoning. Serve warm or cold.

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