Bacon and chive potato salad with horseradish dressing

SERVES 6 COOK AND PREP TIME 30 MINUTES

1 tablespoon prepared horseradish

1 clove garlic, crushed

2 eschallots, chopped finely 2 teaspoons caster sugar

¼ cup (60ml) white wine vinegar

½ cup (125ml) extra virgin olive oil

1kg washed potatoes, cut into large chunks

1 tablespoon extra virgin olive oil, extra

150g bacon, thinly sliced

¼ cup finely chopped chives

1 Combine horseradish, garlic, eschallot, sugar, vinegar and oil in a screw top jar, shake well. Season to taste.

2 Boil, steam or microwave potatoes until tender. Drain well and transfer to bowl. While potatoes are still hot pour over half the dressing, toss to coat. Let cool to room temperature.

3 Heat extra oil in fry pan over medium high heat. Add bacon and cook until golden and crispy. Drain on paper towel.

4 Serve, drizzle with remaining dressing and sprinkle with bacon and chives. Not suitable to freeze. Potatoes suitable to microwave.