ingredients
- 800 g red potatoes, peeled and diced
- 6 slices streaky bacon rashers
- 1 onion, diced
- 3 tablespoons white wine vinegar
- 1 tablespoon water
- pinch of caster sugar, to taste
- 2 tablespoons chopped chives
- 1/4 cup Hellmann's Real Mayonnaise
Preparation
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Place the potatoes into a large saucepan and cover with cold water, bring to the boil and simmer for 10-12 minutes until just cooked, drain and let cool.
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Meanwhile place the bacon rashers into a frying pan. Cook on medium-high heat until golden brown and crispy. Remove the bacon from the pan and set aside, keeping the bacon fat in the pan. Roughly chop the bacon.
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Add onion to the pan. Cook, stirring occasionally, over medium heat for 5 minutes or until softened. . Add the white wine vinegar, water and sugar, heat for 1 minute over gentle heat then add the stock powder, along with the potatoes.
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Cook for 2-3 minutes on medium heat until there is very little liquid left. Add crispy bacon and chives and cook for a further minute. Remove from heat and rest for 2-3 minutes. Transfer to a bowl. Fold in mayonnaise while still warm. Serve as a side with your favourite cooked meats and steamed green vegetables.
