Warm, tasty salad for hazy summer's days.
Serves 10-12
Ingredients
2 kg baby potatoes
6 spring onions
2 tbsp drained, capers
1 tbsp garlic oil
2 packs pancetta lardons
1 tbsp wholegrain mustard
1-2 tsp white wine vinegar
Handful of parsley chopped finely
Method
Boil potatoes for 10-15 mins until can skewer easily with a knife then drain and leave to cool a little in a warmed serving dish.
Whilst potatoes are boiling, heat a small frying pan and heat garlic oil before frying lardons. Once nice and crispy, turn off heat and stir through the mustard and vinegar to warm.
Finely slice spring onions and chop up capers.
Tip bacon mix, spring onions and capers with a twist of pepper onto the potatoes in the dish and amalgamate gently.
Sprinkle parsely ontop to serve still warm
(if prepping in advance, make the bacon and mustard mix ahead and warm through before amalgamating with freshly prepped potatoes, onions and capers)
Enjoy!
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