Crispy bacon and creamy tarragon mayonaise makes this salad extra special. This delicious side makes the perfect ccompaniment to a Sunday roast or a light summer meal.
In a large pan, boil the potatoes until tender. Drain and return to the warm pan to dry out a little.
Meanwhile, fry the bacon rashers until crisp, then chop into very small pieces. Blanch the broad beans in boiling water for 2 minutes and drain. Rinse in cold water and then drain again. Squeeze out the beans from their outer skins and set aside.
Halve the potatoes, or slice into chunks, leaving the smaller potatoes whole, and put in a bowl. Pour over the vinegar and season well. Toss the warm potatoes to help them absorb the vinegar, then add the chopped bacon, broad beans and tarragon.
In a small bowl, mix the mayonnaise and lemon with a little seasoning. Add the mayonnaise to the warm potatoes and mix well until combined. Chill for 30 minutes before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.
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