20
750g Scotty Brand Ayrshire Potatoes
½ small diced onion
Pinch of salt and pepper
4 spring onions
4 rashers of streaky bacon
100ml olive oil
100ml apple cider vinegar
3 tablespoons of dill (optional)
100g of diced dill pickles
Wash the potatoes then chop to even sized pieces and add to a large saucepan. Cover with water and place on a medium heat to boil for around 15 minutes until tender.
(Leave the potatoes to cool for 10 minutes once cooked)
While the potatoes are cooking, finely chop and fry the bacon and onion until cooked (about 5 min).
Chop the dill pickles and spring onions up and add them to a large bowl with the cider vinegar and oil, add your cooked potatoes, bacon and onion and mix. Do not worry if it breaks up slightly - it will simply help get the flavours through the potatoes.
Finally, sprinkle the dill over the top and serve.
Want to make this in advance? This recipe is not freezable but you can make and store in the fridge in an airtight box or freezer bag for up to 4 days.
