Potato salad is a staple of most summer BBQ tables, and this bacon version is extra special. Cooked potatoes are tossed with bacon, a creamy mayo, sweetcorn and fresh herbs.
- 2kg new potatoes
- 8 rashers smoked bacon
- 2-4 tbsp. vinegar
- 1 small onion
- 200g mayonnaise
- Salt and pepper
- Small handful freshly chopped parsley
Chop the potatoes into chunks, then place into a pan of cold salted water. Bring to the boil and cook until fork tender. Drain and set to one side in a colander.
Meanwhile, fry the bacon until crisp and dice. Place into a large bowl, including any oils. Dice the onion and add to the bowl, then add the cooked potatoes while still warm and toss to coat. Add the mayo, vinegar, salt and pepper and toss to combine. If you want more vinegar or mayo, add some more to taste. Sprinkle with parsley to serve.