Ingredients
- 1kg red potatoes
- 5 bacon rashers, chopped
- 1 medium brown onion, diced
- 2 celery stalks, cleaned and finely sliced
- ½ cup Praise Whole Egg Mayonnaise
- 1 tbsp wholegrain mustard
- 2 tbsp red wine vinegar
- Chopped dill
- 1 carrot, julienned (or shredded through food processor)
How to make it
- Place potatoes in a large saucepan. Cover with cold water and bring to the boil. Boil for 12 minutes or until tender (test with a skewer). Drain, cool and thickly slice.
- Cook bacon in a large fry pan over medium heat until crispy. Drain on kitchen paper. Add onion and celery to the pan and sauté until tender. Retain bacon dripping.
- In a large bowl, combine mayonnaise, mustard, red wine vinegar, dill and cooled bacon dripping and whisk together. Season to taste before adding carrot, potato, bacon and sautéed vegetables. Toss gently and serve.
