Method

• Place the unpeeled potatoes into a suitable size pot and cover with water, season with a little salt and bring to the boil
• Reduce to a gentle boil and cook until tender (20-30 minutes) Meanwhile fry the bacon in a fry pan until crispy and set aside, reserving bacon fat in pan for later use
• Add the finely diced onion, dill and bacon into a large bowl
• When the potatoes are cooked drain and cool slightly
• I suggest when peeling the potatoes to hold a cloth around your potato as they get quite hot after a while
• Carefully peel the skin off the potato with a sharp small knife and cut into 4mm thick slices
• Add them to the bowl with the onions and bacon
• Slightly warm the fry pan with the bacon fat, and add the red wine vinegar, grain mustard and ½ the oil, season lightly with a little salt and pepper, swirl around to emulsify and pour over the warm potatoes, add the parsley and toss together gent
• Taste and adjust the seasoning and balance of the overall salad – it should taste piquant with an even flavour of bacon and onion with a hint of freshness from the herbs
• Serve at room temperature