Crispy bacon and creamy tarragon mayonnaise makes this salad extra special. This delicious side makes the perfect accompaniment 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.
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