Warm Potato, Bacon and Red Onion Salad

Method

Make it happen

1. 01

   Scrub or peel potatoes as required and simmer in lightly salted water for 15–20 minutes until tender when pierced; drain and allow steam to escape.

2. 02

   Fry bacon lardons until browned and thoroughly cooked, then set aside.

3. 03

   Whisk vinegar, mustard and olive oil; coat warm potatoes, bacon and onion.

4. 04

   Fold in the remaining fresh vegetables and herbs, then divide between four plates; serve warm or refrigerate promptly for a chilled salad.