Creamy Potato Salad

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Ingredients (Serves 4):

• 650g desiree potatoes, unpeeled, cut into 3cm pieces

• 2 bacon rashers, rind and excess fat trimmed, coarsely chopped

• 2 spring onions, thinly sliced

• 125g creamy mayonnaise

• 2 tbs roughly chopped fresh continental parsley

• 1 tbs Beerenberg Bavarian Mustard

• Salt and freshly ground black pepper

Method:

1. Place the potato in a medium saucepan and cover with plenty of cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 8-10 minutes or until tender. Refresh under cold running water. Drain well. Set aside for 15 minutes to cool.

2. Meanwhile, cook the bacon in a medium non-stick frying pan for 5 minutes or until crisp. Remove from heat. Transfer to a plate lined with paper towel.

3. Place the potato, bacon, spring onion, mayonnaise, parsley and mustard in a large bowl. Gently toss until just combined. Taste and season with salt and pepper.