German potato salad

Ingredients:

11/2 lb (750 grams) waxy potatoes

3 tbsp olive oil

3 slices bacon, chopped finely

2 tsp lemon juice

2 celery sticks, chopped

2 pickles, diced

1 tsp Dusseldorf or German mustard

4 tbsp mayonnaise

2 tbsp fresh chopped chives

1 tsp fresh chopped dill

1 tbsp chopped fresh parsley

salt and pepper to taste

Method:

In pot of boiling salted water, cook potatoes for 20 minutes or until tender. Drain, allow to cool for 5 minutes, then slice thickly and set aside in a bowl.

Meanwhile, heat 1 tbsp of oil in a frying pan and fry the bacon for 5 minutes, until crispy. Remove the bacon and set aside.

Stir the remaining oil and lemon juice into the pan then pour over the sliced warm potatoes. Add the celery, cucumber, pickles, bacon, salt and pepper and mix well.

In a small bowl, blend the mustard with the mayonnaise. Add to the potatoes and toss well to coat. Garnish with fresh herbs. Season again with salt and pepper to taste.