Rich potato salad with crispy bacon

Potato salad is a sure-fire winner at family gatherings, barbecues and picnics at any time, but this version really takes things to the next level.

With light, fluffy potatoes, perfectly crispy bacon and a vinegar dressing, it’s packed full of flavour. Make sure you keep any leftovers stored in an air-tight container in the fridge – that’s if you can get anyone to leave anything!

Ingredients

• 3 cups diced and peeled potatoes
• 4 slices bacon
• 1 small onion, diced
• 5cm cut of leek, finely sliced
• 1/4 cup white vinegar
• 2 tablespoons water
• 3 tablespoons white sugar
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley

Method

1. Place the potatoes into a pot and fill with enough water to cover. Bring to a boil and cook for about 10 minutes or until easily pierced with a fork. Drain and set aside to cool.
2. Place bacon in a large, deep frying pan over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside. Do not discard the bacon grease.
3. Add onion and leeks to the bacon grease in the same pan and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm topped with parsley.