Cook the potatoes in boiling salted water for 15 minutes or until tender; drain
Cook the bacon under a hot grill until crisp; chop the bacon and put in a bowl with spring onions and hot potatoes
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
You can serve this salad cold; if so add the dressing just before serving
4 servings