Bacon Potato Salad

  • 750g new potatoes
  • 200g chopped Wyndham’s bacon
  • 1 red onion diced
  • 3 tbsp dijon mustard
  • 5 tsp white wine vinegar
  • 200ml of single cream
  • Basil
  1. Begin by adding your potatoes into a pan of cold salted water and bring to the boil, then proceed to simmer for around 15 minutes or until cooked through. Drain the potatoes and cut into bite-sized pieces, season with salt and cover until cold.
  2. Fry the bacon in a pan until golden brown, put aside half of the bacon in a separate bowl.
  3. In a large salad bowl add the potatoes, half the bacon, red onion, dijon mustard, white wine vinegar, cream and basil – carefully fold all ingredients together, taking care not to break up the potatoes too much.
  4. Then to finish, scatter the bacon on top and serve with your favourite barbecue crowd pleasers!