Bacon and Buttermilk Potato Salad
1 kg nadine or baby potatoes
6 Henderson's streaky bacon rashers
2 celery stalks, thinly sliced lengthways
2 spring onions, thinly sliced lengthways
Italian parsley, capers, salt and cracked pepper to taste
For the dressing:
70 ml buttermilk - or you can substitute a quality mayonnaise
2 tb olive oil
1 tsp wholegrain mustard - or substitute dill tips
Cover potatoes in a pot over high heat and simmer for until tender enough to easily poke a knife through the skin.
Drain potatoes then rinse in cold water to cool, and drain again. Cut potatoes into cubes or slice into quarters lengthways for a more interesting look.
Warm your pan to medium heat, add bacon and cook until golden.
Combine your buttermilk, mustard and oil thoroughly, pour over the cooled and drained potatoes and toss lightly.
Adapted from delicious.com.au.
Place potatoes in your serving platter or straight onto the family's plates and place your capers, celery, spring onion, parsley and bacon on top for a deconstructed look.