Ingredients
500g baby potatoes
2 free-range egg yolks
1T English mustard
pinch of salt
400ml canola oil
3t red wine vinegar
3T condensed milk
spring onions
3 rashers of bacon, crispy fried
Method
Boil baby potatoes, then drain and cut in half.
Place egg yolks, mustard, and salt in a mixing bowl and whisk until combined; then slowly add canola oil in a thin stream whilst whisking until the mixture is fairly stiff. Then whisk in the red wine vinegar. Lastly, add salt and condensed milk to mayonnaise mixture and toss the potatoes into it.
Top the salad with chopped spring onions and bacon pieces.
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