chubby potato salad
| 3 large | potatoes |
| 4 | bacon medallions, cooked and cut into strips |
| 40 ml | rice vinegar |
| 65 ml | chicken stock |
| 1 tbsp | dijon mustard |
| ½ large | red onion, cut nice and fine |
| 1 tbsp | fat free greek yoghurt |
| 20 ml | white wine vinegar |
| chives for garnish |
| boil the potato for 25 minutes (you want them firm but a bit soft around the edges) and then cut into thumb sized chunks. |
| NOTE: don’t bloody skin the potatoes, the skin is the best bit |
| as soon as the chunks are cut up, tip in the rice vinegar, mix and let them soak for a moment or two |
| add the chicken stock |
| in a little bowl mix the white wine vinegar, yoghurt and mustard together (whisk quickly, it’ll start to split if you so much as blink) and tip over the potatoes – mix again – don’t be shy about mixing, it’ll rough up the potatoes as you mix |
| add the onion and bacon |
| when you’re ready to serve, chop some chives over the top |
| the longer you leave this dish to sit, the better it’ll be |