Categories: August

Ingredients

• 2kg salad or new potatoes, halved if large
• 125ml olive oil
• 2 tbsp white wine vinegar
• 2 tsp Dijon mustard
• 4 rashers smoked streaky bacon
• 1 small red onion, finely chopped
• 4 sticks celery, finely chopped
• 4 hard-boiled eggs, roughly chopped
• small handful of fresh mint leaves, torn
• small handful of chopped fresh chives
• small handful of chopped fresh flatleaf parsley
• 200g light mayonnaise

Directions

1. Boil the potatoes in a large saucepan of salted water for 15 minutes, or until just tender. Drain well then tip into a large serving bowl. Whisk the olive oil, vinegar and mustard together. Season to taste, pour over the hot potatoes and gently mix everything together. Set aside to cool.

2. Meanwhile, heat a frying pan over a high heat. Add the bacon and cook for 5 minutes, turning halfway, until golden and crisp. Break into pieces and set aside.

3. Mix the chopped onion, celery, chopped eggs, mint, chives and half the parsley into the potatoes.

4. Whisk the mayonnaise with 4 tablespoons of warm water to thin slightly, then pour over the potatoes and mix to combine. Sprinkle with the crispy bacon pieces and remaining parsley to serve. Serve with the gammon.

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