Warm Potato and Bacon Salad
- 1kg chat potatoes
- 4 rindless bacon rashers, finely chopped
- 1 small red onion, finely sliced
- ¼ cup baby capers, drained and rinsed
- 1 bunch chives, snipped
- 2 tbsp olive oil
- Salt and black pepper for seasoning
- 6 tbsp Red Kellys Romano & Chive Dressing
Boil the potatoes gently in a pot of salted water until tender when pierced with a skewer. Drain, then set aside to cool completely before cutting into quarters and placing in a large serving bowl.
Whilst potatoes are cooking, heat a frying pan over medium high heat and add in olive oil. Fry diced bacon until crisp. Leave aside to cool.
Combine potatoes, red onion, capers and chives. Drizzle over with Red Kellys Romano & Chive Dressing and lightly fold to combine. Season with salt and black pepper and adjust dressing according to preferred taste.
Top with bacon before serving. Enjoy!
Tip: For a fresh and zesty twist, squeeze some lemon juice and toss to combine before serving.