POTATO AND BACON SALAD
450 g new potatoes
Pinch salt
4 rashers back bacon
Bunch spring onions, chopped
2 tbsp red wine vinegar
3 tbsp olive oil
1 tsp wholegrain mustard
1 tbsp chopped fresh mint
1
Cook the potatoes in boiling salted water for 15 minutes or until tender; drain
2
Cook the bacon under a hot grill until crisp; chop the bacon and put in a bowl with spring onions and hot potatoes
3
Put the vinegar, olive oil, wholegrain mustard and mint in a screw-topped jar and shake well; pour over the potato salad, toss and serve
4
You can serve this salad cold; if so add the dressing just before serving
