Ingredients
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Method
- 1
Boil the whole potatoes in salted water for 20 minutes until just tender. Drain, then peel while still warm and slice thickly.
20 min - 2
Fry the bacon in the oil for 5 minutes until crisp. Lift out with a slotted spoon.
5 min - 3
In the bacon fat, cook the onion for 4 minutes until soft. Add the stock, vinegar, mustard and sugar and simmer for 3 minutes.
3 min - 4
Pour the hot dressing over the warm potatoes and stir gently. Leave for 10 minutes so they soak it up.
10 min - 5
Fold through the bacon and chives and serve warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.