Try this potato salad that has wholegrain mustard mixed with our mayo and carrot and celery for extra crunch
What You'll Need
1kgred Pontiac potatoes
5bacon rashers, chopped
1medium brown onion, diced
2celery stalks, cleaned and finely sliced
½ cupPraise Traditional Mayonnaise
1 tbspwholegrain mustard
2 tbspred wine vinegar
1carrot, julienned (or shredded through food processor)
What to Do
Place potatoes in a large saucepan. Cover with cold water and bring to the boil. Boil for 12 minutes or until tender (test with a skewer). Drain, cool and thickly slice.
Cook bacon in a large fry pan over medium heat until crispy. Drain on kitchen paper. Add onion and celery to the pan and sauté until tender. Retain bacon dripping.
In a large bowl, combine mayonnaise, mustard, red wine vinegar, dill and cooled bacon dripping and whisk together. Season to taste before adding carrot, potato, bacon and sautéed vegetables. Toss gently and serve.