WARM POTATO SALAD

INGREDIENTS

1 kg potatoes – skin on

3 rashers chopped bacon

4 large spring onions finely sliced

Dressing

1 tablespoon plain flour

1 tablespoon sugar

1 tablespoon Dijon mustard

¼ teaspoon each of salt and freshly ground pepper

½ cup water

¼ cup of tarragon vinegar, (or other vinegar)

2 tablespoons chopped parsley

METHOD

Cook the potatoes gently in salted water until almost tender. Drain well and allow to cool slightly. Peel if desired. Set aside.

Fry the bacon on medium heat until crispy, remove from the pan and drain on paper towel. Add the spring onions to the bacon fat and fry until tender but not brown.

Stir the flour, sugar, Dijon mustard, salt and pepper into the onions and cook for 1 minute until the mix is bubbly. Add the water and vinegar to the pan and cook for 3 minutes stirring constantly, or until the mixture thickens.

Cut the cooked potatoes into cubes and fold into the mixture along with the bacon pieces. Sprinkle with parsley and serve.

Alternative dressing

Mix ½ cup of Dijonnaise with ½ cup of Aioli and fold in the cooked onion, bacon and cubed potato.