- 2.5kg of washed baby potatoes
- 440g whole egg mayonnaise
- 2 teaspoons red wine vinegar
- 1 tablespoon wholegrain mustard
- 1 teaspoon dijon mustard
- 3 rashers of bacon, diced
Roughly slice all your baby potatoes in half (or quarters if they are a little larger), place in a large stockpot and add enough cold water to cover. Boil the potatoes until tender, drain using a strainer and place back into the stockpot.
Pan fry your diced bacon and once the fat is translucent, remove from fry pan and place in a large bowl.
In a large bowl, combine the bacon, mayonnaise, red wine vinegar, seeded and dijon mustard. Once the potatoes are warm, pour the contents of the large bowl into the stock pot and combine. Prior to serving the salad, sprinkle some finely dice chives. This salad can be served either hot or cold.