Ingredients

• 2.2 lb – 1kg waxy peeled potatoes (like Kipfler or red potatoes)
• ½ cup – 120ml chicken or vegetable stock (warm)
• 5 slices streaky bacon, cut in thin lardons
• ½ large red onion, finely diced
• 2 tbsp white wine vinegar (or apple cider vinegar)
• 1 tbsp Dijon or German mustard
• 2-3 tbsp olive oil
• Salt and cracked black pepper, to taste
• 4 tbsp chopped fresh parsley
• 2 tbsp finely chopped chives

Steps

• Step 1

  Place potatoes in saucepan covered with cold water. Add salt and boil potatoes, until just tender (about 15–20 minutes depending on size). Drain and let cool only slightly for 2 minutes. Slice into ¼ inch – ½ cm thick rounds.

• Step 2

  In a large dry frying pan over medium heat, cook the chopped bacon until crisp. Remove bacon and set aside, leaving about 2 tbsp of the bacon fat in the pan. Try not to pick at the bacon like I do!

• Step 3

  Add diced onion to the bacon fat (If there’s not enough fat add olive oil) and cook for 2–3 minutes until soft. Deglaze the pan with vinegar, stir in mustard, and warm stock. Simmer for 1–2 minutes.

• Step 4

  Remove from heat, whisk in olive oil, and season with salt and pepper to taste.

• Step 5

  While potatoes are still warm, gently toss them into the dressing with the crispy bacon (that’s left!) in a large bowl. Let them soak up the flavour for 5-10 minutes.

• Step 6

  Add parsley and chives just before serving. Serve warm or at room temperature, never cold.

Little Tips

Slice potatoes while still warm so they absorb the dressing better.

Use waxy potatoes like Kipfler or red for the best texture — they hold their shape without going mushy.