Ingredients
- 1kg new potatoes, scrubbed
- 200g lardon, or chopped bacon
- bunch chives, snipped
For the dressing
- 1 tbsp walnut oil or hazelnut oil
- 2 tbsp sunflower oil, groundnut oil or corn oil
- 3 tbsp Dijon mustard
- 5 tsp white wine vinegar
- 200ml single cream
Method
-
For the dressing put the oils, mustard and vinegar into a bowl with ΒΌ tsp each salt and pepper and whisk hard for 3 mins. Add cream and stir in. Keep at room temperature until ready to serve.
-
Boil potatoes for 12-15 mins until tender, drain, then when cool enough to handle, halve. Meanwhile, fry lardons with lots of black pepper until golden. Mix together the potatoes, lardons and chives. Pour over the dressing and mix again.