- 500g baby new or Jersey Royal potatoes
- 4 rashers streaky bacon, cut into thin strips
- 4 tbsp olive oil
- 1 tbsp seed mustard
- 2 tbsp cider vinegar
- Freshly milled black pepper
Place as non-stick pan on the stove and heat.
Add the bacon and the olive oil.
Cook for 10-15 minutes, over a low heat so the bacon crisps.
A word here about cooking potatoes for a salad, new potatoes can be scraped or cooked in their skins. But what I find is; if you cook the potatoes, drain well then place the potatoes back into the cooking pan, cover with cling film and leave to cool completely. Cooking and cooling this way really improves the quality and flavour of the end salad.
Once the bacon is cooked and crispy, remove from the pan, add the onion and cook for a minute in the bacon fat.
Add the vinegar, mustard and a little salt and pepper swirl together.
Halve the potatoes, place in a bowl and tip over the hot dressing.
Finally add the bacon and serve warm.