1.5kg waxy red potato's (unpeeled)
4 Bacon rashers
4 Spring Onions/Shallots
1/4 cup Continental Parsley
Cut bacon into small squares & cook until crispy.
Cut the potato's into wedge shaped 1/4's (or even 1/8's if the potato's are big).
Steam the potato's until just tender (don't overcook or they will be mushy).
Set aside to cool
Dressing
2/3 cup extra virgin olive oil
1/3 cup white wine vinegar
1tbsp Dijon mustard (I usually put at least triple this - makes it more creamier)
Combine all ingredients into a jar....shake to mix. Refrigerate until needed.
Place the potato's into a bowel with 1/2 of the bacon, spring onion, parsley & freshly ground pepper.
Pour in 1/2 the dressing & toss to coat the potato's.
Transfer the potato's to a serving bowl, drizzle with remaining dressing & sprinkle with the remaining bacon & spring onions.
I have added the recipe above :)