- 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
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.
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.
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.
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.