The ingredients required are -
For the dressing
1 Tablespoon (15ml) grainy mustard
75ml Red wine vinegar
75ml Olive oil
For the salad
3 spring onions, sliced
Potatoes - boiled or steamed (we used about 5 medium sized, skin on and quartered)
One pack (about 90g) Pancetta or cubed bacon, fried
This serves 3 people, although the dressing can be stored in a fridge and will be too much for a small quantity of potatoes - how long it lasts will depend on how large a salad you make!
Place dressing ingredients in a jar, attach lid securely, and shake well. The mustard will act as an emulsifier which allows the vinegar and oil to combine.
The spring onions were sliced whilst the bacon bits were fried until crispy.
Having steamed the potato pieces, skin on, they were placed in a bowl and the bacon bits and spring onions were added. Next, whilst the potatoes and bacon were still warm, some of the dressing was poured over (the amount of dressing made will be enough for 2 or 3 salads - but, as mentioned earlier, this depends on the quantity of potatoes used) and combined. Aim to coat the potato mix in the dressing - less is more to start with, add more if you need to.
We love serving this warm salad with barbecued or griddled meat.