Published by Jamie Kenyon
#1) Chop the spuds into small cubes and place in a pan of boiling water. NB: I'm a big fan on leaving the skins on the potatoes for two reasons:
a.) I'm lazy.
b.) I actually prefer that way.
If you do too, just make sure you clean the potatoes first.
#2) At the same time, grill some bacon until its well done, bordering on the side of pretty crispy. Once it's done , let it cool and chop into small pieces.
#3) Finely chop your selection of onion.
#4) Once the potatoes are tender on the outside, drain and leave to cool in the strainer or collander. At this time, place the finely chopped onion on top of the potatoes in the collander and leave while the potatoes cool down (The steam off of the potatoes will cook the onion ever so slighty taking the edge off the onions heat making for a nicer taste).
#5) Once the potatoes have cooled down a bit, place in bowl with the rest of the ingredients and stir.
#6) Enjoy. Start to finish 20 minutes. Bang!
If you want make a load for later use double up all the ingredients, let it cool right down and then put it in the fridge; it will keep for 2-3 days.
my take on tuna nicoise salad minus the olives
Thick, creamy soup
An easy to make, filling stew
simple ingredients make a tasty and hearty soup
just made from packets of ready made pasta