Kansas potato salad
Ingredients
Serves 4
- 250g bacon lardons
- 50g spice shot
- 400g boiled baby potatoes cut into 1/4
To garnish:
- 35g of creme fraiche
- 2g of fresh chopped chives
- 70g of little gem leaves
Method
Fry bacon lardons in large non-stick frying pan on a medium-high heat until crispy - 5 / 10 mins.
In a bowl, gently mix the cooked potatoes with the spice shot.
Add potatoes to the frying pan and cook until potatoes are warm and starting to colour nicely.
Serve with little gem, crème fraiche & fresh chives.