If you're heading to the beach or off on a picnic, this summertime salad ticks all the right boxes. Not only is it nutritious, but it takes just over half an hour to rustle up and brings together fluffy potatoes, smoky bacon, fragrant leeks and a punchy dressing, making it the perfect treat for a last minute hamper.
- Boil the potatoes in a pan of lightly salted water for 18-20 minutes, until tender. Drain.
- Meanwhile, heat the oil in a frying pan over a high heat. Cook the bacon for 2 minutes. Reduce the heat to medium; add the leeks. Cook, stirring often, for 5 minutes. Cover and cook until the leeks are tender, then stir in the potatoes. Transfer to a bowl.
- In a jug, whisk the mustard, vinegar, half of the Parmesan, the oil and a splash of water. Season. Pour over the potatoes and mix well. Scatter with the remaining cheese to serve.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.