Ingredients:
1 kg baby potatoes, unpeeled
4 slices bacon
4 spring onions
2 tablespoons white wine vinegar
2 tablespoons honey
1 tablespoon coarse grain mustard
1/3 cup olive oil
Directions:
Cut any larger potatoes in half, then cook until tender.
Drain and cool.
Put the baking on a baking tray and grill until crisp.
Cool and break up into pieces.
Thinly slice the spring onions on the diagonal.
Mix together the potato, bacon and spring onions in a bowl.
To make the mustard and honey dressing, put all ingredients into a screw top jar and shake until well mixed.
Pour over the potato salad.
Servings: 4-6
Time preparation: 15 min.
Time total: 15 min.