• 250 g Potato - boiled
• 40 g Spring Onions - finely sliced
• 50 g Bacon – diced and sautéed off
• 5 g Chopped Parsley
• 30 ml Mayonnaise
• 30 g Truffle Mustard

1. Steam or boil potato, cool, scrape off skin & cut into 2 cm cubes.
2. Add bacon, spring onion and parsley.
3. Add sufficient mayonnaise and/or vinaigrette to bind the salad and season.
4. Chill until required. Garnish and serve.

Note you may add cream to thin dressing out, etc.