Bacon and Mustard Potato Salad with Spring Onions | Serves 2

Ingredients

Instructions

1. a) Bring a large saucepan of water with 0.5 tsp salt to the boil on high heat.
   b) Halve the salad potatoes (or quarter any large ones).
   c) When boiling, add the potatoes to the water, lower the heat to medium and cook until you can easily slip a knife through, 15-20 mins.
   d) Once cooked, drain in a colander and set aside to cool slightly, 5 mins.
2. a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
   b) Once hot, add the bacon lardons and stir-fry until golden brown, 4-5 mins, then transfer to a medium serving dish using a slotted spoon. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
   c) Add the mayo and wholegrain mustard (see ingredients for amount) to the bacon and mix together.
   d) Trim and thinly slice the spring onions, then add half of them to the bowl of bacon dressing and mix again.
3. a) Once slightly cooled, add the potatoes to the bacon dressing. Season with salt and pepper, then stir to coat the potatoes in the dressing. 
   b) Transfer to a serving dish and sprinkle over the remaining spring onion to finish.
   Enjoy!