We have made this recipe to serve 2 people. Adjust accordingly for more people, using 1 large potato per person. You can also add some chopped pickles or gherkins if you like.
- 2 large potatoes, quartered
- 2 slices short cut bacon
- 1 tsp. seeded mustard
- 1 tsp. dijon mustard
- 2 tbsp. apple cider vinegar
- 1 tbsp. olive oil
- 1 tsp. brown sugar
- 2 spring onions, sliced
- Leave skin on potatoes and cut each one into 4. Boil until just cooked or slightly under cooked. Drain, season with salt and pepper and place into large bowl.
- Cut your bacon into large chunks.Â Cook in a non-stick frypan until crispy.Â Place into bowl with potatoes.
- In a small bowl place mustard, vinegar, sugar and whisk in olive oil until smooth.
- Drizzle dressing over potatoes, mixing gently, add spring onions and serve.
Servings: 2 Serving size:268g
|Average Serve||Average 100g|
|Energy||1010 kJ||378 kJ|
|241 Cal||90 Cal|
|Protein||6.4 g||2.4 g|
|Fat, total||11.1 g||4.1 g|
|- Saturated||2.7 g||1.0 g|
|Carbohydrate||25.9 g||9.7 g|
|- Sugars||2.6 g||1.0 g|
|Sodium||391 mg||146 mg|
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