No BBQ is complete without a potato salad. A fry cry from the diced potatoes drowning in mayonnaise, this warm potato salad has creamy potatoes soaking up a fresh and tangy dressing, peppery rocket and crispy bacon for crunch.
Wash and cut your potatoes into bit sized pieces then steam, boil or roast them until tender
While still warm, place them in large salad bowl
To make the dressing, mix together the olive oil, mustard and lemon juice, then pour over the potatoes and season with salt and pepper. Set aside while they soak up some of the flavours
Stir through the shallots, chives, parsley, capers, rocket and bacon
Serve the salad in the bowl
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