Cook the new potatoes in salted boiling water for about 10 minutes or until tender, drain and cool.
Cook the bacon in a frying pan until crisp, remove from the pan and then cook the onion in the bacon juices until soft. Finely chop the bacon.
Take the potatoes and lightly crush with the back of a fork and transfer to a large mixing bowl along with the bacon and cooked onion. Make the dressing by mixing the oil, vinegar, dill and mustard together. Pour this over the potatoes and mix well.
Finally, fold in the chopped gherkins and hard-boiled egg and serve.
A hard-boiled egg will take 7-8 minutes.
150g baby/new season potatoes
2 rashers of streaky bacon
1 small onion, finely sliced
2 hard-boiled eggs, chopped
1tbsp chopped fresh chives
2 large gherkins, chopped (optional)
1tsp chopped fresh dill
1tbsp white wine vinegar
2tbsp olive oil
1tsp Dijon mustard
Who knew that potatoes could be included in a dessert? Well now you do - so why not give this Chocolate Potato Cake recipe it a try?
Loaded mexican potato skins
These loaded potato skins are simple to prepare and the perfect Friday night treat! Make them in batches and enjoy with friends or family.
A tasty weekend brunch recipe that the whole family can enjoy during a leisurely day. Ideal for using up leftover cooked potatoes. Sausages could also be added to this breakfast brunch.
Fresh, crisp vegetables and zingy flavours make this jacket perfectly healthy, with four green lights and great taste to boot.
This campaign was originally produced in the framework of a programme co-financed by the European Union