CLASSIC POTATO SALAD

potato-salad600g potatoes, unpeeled
2 middle bacon rashers, rind removed, chopped
1 medium brown onion, finely chopped
2 hard-boiled eggs, chopped (see tip)
1/2 cup whole-egg mayonnaise
1 tbsp cider vinegar
2 gherkins, finely chopped
3 green onions, thinly sliced

Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until tender. Drain. Cool.
Peel and chop potatoes in bite-size wedges.
Meanwhile, heat a large non-stick fry pan over high heat. Add bacon and brown onion. Cook for 2-3 minutes or until the onion has softened. Transfer to a large bowl. Add potato and egg. Combine mayonnaise and vinegar in a bowl.
Add to potato mixture. Season with salt and pepper. Toss to combine.
Serve topped with gherkins and green onion. Serve.
Tip: To hard-boil eggs, place eggs in a saucepan. Cover with cold water. Cover pan. Bring to the boil over high heat. Reduce heat to medium. Simmer for
7 minutes. Place under cold water for 1 minute. Set aside to cool before peeling.