|250 g||streaky bacon|
|1 kg||baby potatoes — red, halved|
|60 ml||olive oil|
|1 white||large onion — diced|
|2 tbsp||wholegrain mustard|
|90 ml||Safari White Malt Vinegar|
|4||spring onions — sliced|
|2 stalks||celery — finely sliced|
|1 handful||flat leaf parsley — roughly chopped|
|Dill fronds||— for serving|
|salt and pepper to taste|
Preheat oven to 200˚C.
Place bacon on a foil-lined baking tray and bake for about 20 minutes, until deeply caramelised on both sides and crispy. Drain on paper towel. Chop roughly and set aside.
While the bacon is cooking, boil the potatoes. Place potatoes in a large pot with a few pinches of salt and cover with cold water. Bring to the boil. Reduce to a simmer and cook for about 12 minutes, until tender. Drain and steam-dry in the warm pot.
In a large frying pan over medium heat, heat the olive oil. Add the onion and cook until tender and just turning golden. Season well.
Switch off the heat and stir in the mustard and Safari White Malt Vinegar. Stir until well mixed. (You can add a
little pinch of sugar at this point if you want to mellow the vinegar flavour.)
Pour the warm vinegar dressing over the potatoes.
Add the spring onions, celery, parsley and crispy bacon bits. Fold everything together. Taste to adjust seasoning.
Plate the potato salad, sprinkle with dill fronds and serve.
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