Ingredients
- 6 cups (840g) peeled chopped potatoes
- 1/4 cup (15g) minced red onion
- 2 sliced green onions (spring onions)
- 2 bacon strips
- 1 cup (175g) chopped red bell pepper
For the Dressing
- 1 tablespoon Dijon mustard
- 1/4 cup (60ml) extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon mayonnaise
- Salt and black pepper, to taste
Method
- Put the potatoes in a pot with enough water to cover.
- Season with 1/4 teaspoon salt.
- Bring to a boil over then simmer for 10 minutes or until tender.
- Drain and cool slightly.
- Fry the bacon in a skillet until crisp, then drain on paper towels and chop.
- Toss the potatoes with the chopped bacon, bell pepper and onions.
- Whisk the dressing ingredients together.
- Pour this over the potato mixture and toss gently to coat.
- Cover and chill or serve at room temperature if you prefer.