Cook the new potatoes in salted boiling water for about 10 minutes or until tender, drain and cool.
Cook the bacon in a frying pan until crisp, remove from the pan and then cook the onion in the bacon juices until soft. Finely chop the bacon.
Take the potatoes and lightly crush with the back of a fork and transfer to a large mixing bowl along with the bacon and cooked onion. Make the dressing by mixing the oil, vinegar, dill and mustard together. Pour this over the potatoes and mix well.
Finally, fold in the chopped gherkins and hard-boiled egg and serve.
A hard-boiled egg will take 7-8 minutes.
150g baby/new season potatoes
2 rashers of streaky bacon
1 small onion, finely sliced
2 hard-boiled eggs, chopped
1tbsp chopped fresh chives
2 large gherkins, chopped (optional)
1tsp chopped fresh dill
1tbsp white wine vinegar
2tbsp olive oil
1tsp Dijon mustard
Griddled lamb steaks with warm potato salad
The perfect pairing, try these lamb steaks with a warm potato salad. Perfect for all seasons.
Simple, tasty and rustic - just bang it all in one pan and serve with crusty bread. Easy!
Enjoy the fantastic spice of these smooth potatoes fuelled by fiery mustard and chilli, the coconut milk is a cooling compliment to the spice and adds a terrific taste.
Aromatic Potato, Pea & Mint Soup with Garlic Toasts
Give your taste buds a mid-week treat with this aromatic potato, pea and mint soup. Don't forget to serve with garlic toasts to make your meal extra special!
This campaign was originally produced in the framework of a programme co-financed by the European Union