This recipe is nothing like the so-called potato salad that is obtainable in the supermarkets. It may be a bit more complex than opening a tub, but it's so much better that you will never go back. This is bursting with so much flavour that it will immediately become a firm favourite. It is ideal for a picnic or barbecue, but equally as good as a main course sitting out in the garden. Be sure to use fresh herbs and new potatoes, older ones don't have the luscious waxy texture that is so much a part of a real potato salad. This recipe serves 2 as a main course (delicious just on it's own, or with a tomato or leaf salad) or four as a side dish. Use organic vegetables, organic potatoes and the freshest herbs to make this dish truely a work of art.

Ingredients

• 5 Rashers of back bacon
• 5 Spring onions
• 3 tbsp Mayonnaise
• 2tsp Chopped chives
• 2tsp Chopped rosemary
• 2tsp Chopped thyme
• 2tsp Chopped sage
• 2tsp Chopped parsley
• 750g New potatoes

Method

1. Mix the chopped herbs with the mayonnaise in the serving bowl.
2. Scrub and scrape the new potatoes, dice into bite-sized pieces and steam for 15 – 20 minutes until cooked. Allow to cool slightly.
3. While the potatoes are cooking, grill the bacon until it is crispy. Allow to cool
4. Slice the spring onions and add to the mayonnaise. Mix well.
5. Cut the bacon into bite-sized pieces and add to the mayonnaise, mixing well.
6. Toss the potatoes in the mayonnaise, adding more mayonnaise if required. Serve immediately.