Potato salad studded with crispy bacon pieces and coated in a tangy vinegar mustard dressing. It’s ready in under 30 minutes and the whole family will love it! This can be made up to 24 hours ahead, stored in the fridge – return to room temperature to serve.
- 1kg new potatoes, scrubbed and halved
- 184g bacon (back or streaky), cooked
- bunch chives, snipped
For the dressing
- 3 tbsp olive oil
- 1 tbsp Dijon mustard
- 5 tsp Apple Cider Vinegar (or white wine vinegar)
- 100ml mayonnaise (or greek yoghurt)
- 100ml sour cream
For the dressing put the oil, mustard and vinegar into a bowl with ¼ tsp each salt and pepper and whisk hard for a couple of minutes. Add mayonnaise (or yoghurt) and sour cream and stir in.
Boil potatoes for 12-15 mins in salted water until fork tender, drain, and set aside for 5 minutes. Slice up the bacon with a pair of scissors. Mix together the potatoes, bacon and chives. Pour over the dressing and mix again – adding the dressing while the potatoes are still warm means the dressing will be more readily absorbed and be absolutely luscious.