Tested Recipe Adapted from Eric Low’s Onion
4 nos large Holland / US potato, washed and cut into cubes
½ no red onion, chopped
8-10 pcs smoked streaky bacon
2 stalks spring onion, diced
4 tbsp red wine / sherry wine / cider vinegar
6 tbsp extra virgin olive oil
½ tsp salt
1 tsp coarsely grounded black pepper
2 tbsp Dijou mustard
- Bring potatoes to the boil and simmer till tender.
- Meanwhile, preheat oven to 180C and baked bacon for 10 minutes. Reduce heat to 160C and slow bake for another 10-15 minutes. Alternatively, microwave pre-baked bacon strips for 2-4 minutes on high heat. Allow bacon to cool before coarsely chopping them up.
- Whisk all ingredients for dressing together.
- Toss potatoes with the dressing, chopped onions and bacon. Serve warm garnished with chopped spring onions.