The best potato salad you will ever have!
Difficulty Level: easy
Ingredients
- 450g potatoes, scrubbed
- 4 Rashers streaky bacon, rinded and chopped
- 1 small onion, skinned and chopped
- 1 level tbsp plain flour
- 1 level tbsp sugar
- 1 level tea spoon of salt
- freshly ground black pepper
- 105ml water
- 90ml cider vinegar (not expensive at all, is less then a £ in most supermarkets)
Instructions
1. Boil the potatoes in their skins in a large saucepan, over a high heat for 20- 25 minutes until they are tender. Drain well and cool slightly.
2. When the potatoes are cool enough to handle, peel them and cut them into bite sized cubes.
3. Fry the bacon gently in its own fat until crisp; remove from the pan and drain thoroughly on kitchen paper towels.
4. Add the onion to the bacon fat in the pan and fry gently for about 5 minutes or until they begin to turn golden.
5. Stir in the flour and the sugar. Add salt and pepper to taste.
6. Gradually blend in the water and the vinegar; bring to the oil and cook for about 2 minutes, stirring constantly until the sauce thickens.
7. Add the potatoes and bacon back to the pan. Mix gently and heat for about 10 minutes, stirring occasionally. Garnish with parsley.
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