Potato and Bacon Salad

Instructions

• 1

  Assemble the processor with the red dicing gearbox, dicing distributor, beige 16mm dicing grid and disc in the bowl and dice the potatoes.

  Tip: Attach the beige 16mm cleaning cap to the large pusher to push through any potato caught in the dicing grid.
• 2

  Place the potatoes in a large saucepan, cover with water, add 1 tablespoon salt and bring to a boil. Boil for 7 minutes, or until the potatoes are just tender. Drain and spread out onto a tray. Refrigerate for at least 1 hour, or until cold. Meanwhile, continue to the next step.

• 3

  Assemble the clean processor bowl with the teal spindle and orange adjustable slicer set on 2 and slice the spring onions. Remove and set aside. Reserve 2 tablespoons for garnish.

• 4

  Assemble the processor with the green Quad® blade in the bowl. Add the bacon and process until chopped, scraping down the side occasionally.

• 5

  Place a large skillet or frying pan over high heat. Add the bacon and cook, stirring occasionally until just crisp. Add half the onions and cook, stirring until just cooked. Drain on paper towel.

• 6

  Place the bacon mixture in a large bowl, add the potatoes and remaining spring onions and toss to combine.

• 7

  Add the mayonnaise, mustard, lemon juice and ½ teaspoon salt and pepper. Toss to coat. Taste and adjust seasoning, if necessary. Sprinkle with the reserved spring onions and serve.