Creamy bacon potato salad
Serve with a lovely crisp green salad for a fantastic mid-week meal.
|3||potatoes — medium|
|5||bacon — streak, chopped|
|1||onion — small, chopped|
|1/3 cup||cream — fresh, whipped|
|1 tsp||mustard — sweet|
|1 tsp||lemon juice|
|fresh garlic chives — chopped|
Boil the potatoes in their skins until cooked.
While the potatoes are cooking fry the bacon until crisp, drain on kitchen paper.
In the fat left by the bacon gently fry the onion until cooked and browning a little.
Drain the potatoes and leave to cool a little, try to peel them while still warm and chop into bite sized pieces.
Mix with the dressing.
Mix all ingredients in a bowl.