Potato Salad
To serve 3-4 people.
INGREDIENTS
Baby New Potatoes - 750g
Smoked streaky Bacon - 3-4 rashers
Mayonnaise - 5 Tbsp
Dijon Mustard - 3-4 Tsp
Whole grain Mustard - 2-3 Tsp
Lemon - 1 lemon
Shallots - 1-2 shallot
Spring Onion - 3-4 spring onion
Capers - 2 Tbsp
Gherkins - 3 Tbsp (diced)
Parsley - small handful
Chives - small handful
INSTRUCTIONS
1. To start, add the Potatoes to a sauce pan of cold water.
2. Place the pan on a high heat, and bring them to the boil, then, reduce the heat and simmer.
3. While the Potatoes cook, fry the Bacon until nice and crispy.
4. Add 5 Tbsp of Mayonnaise to a mixing bowl.
5. Add 3 Tsp of Dijon, and 2 Tsp of Whole grain Mustard.
6. Zest a Lemon into the Mayo, and a squeeze of Lemon juice.
7. Mix the Mayonnaise thoroughly and set aside ready.
8. Finely dice the Shallot, spring Onion and add them to a mixing bowl.
9. Finely dice some Gherkins, and add them to the bowl, along with a couple of Tbsp of the pickling juice.
10. Add 2 Tbsp of Capers, and a couple of Tbsp of the pickling juice.
11. Once the Bacon is really crispy remove it from the pan and set aside, also pour the Bacon fat into the Mayonnaise, and stir it in thoroughly to emulsify.
12. When the Potatoes have softened, but are not too soft, drain them and place them on a chopping board*
*we want a knife to fairly easily cut into the potato, and slide out easily but don’t let them start to break up or become really soft