- 500 g baby potatoes
- 2 free-range egg yolks
- 1 T English mustard
- pinch salt
- 400 ml canola oil
- 3 t red wine vinegar
- spring onions, to serve
- 2 rashers of bacon, crispy fried
Rinse the baby potatoes, place in a saucepan and just cover with water. Bring to the boil and cook for 5 to 10 minutes, or until tender. Drain and slice in half.
Place egg yolks, English mustard and salt in a mixing bowl.
Whisk until combined and slowly add the canola oil in a thin stream, whisking continuously until the mixture is fairly stiff. Whisk in the red wine vinegar.
Season and toss the potatoes in the mayonnaise.
Serve topped with sliced spring onions and crispy bacon pieces.