Classic Potato Salad

800g Boneo potatoes, cut into 3cm pieces

1 teaspoon extra virgin olive oil

3 middle bacon rashers, trimmed, finely chopped

4 small gherkins or cucumbers, halved length-ways, sliced

1 fresh celery stalk, halved, sliced

3-4 spring onions, sliced

2 hard-boiled free range eggs, quartered

Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 12 to 15 minutes or until potatoes are just tender. Drain. Set aside to cool completely.

Meanwhile, heat oil in a small frying pan over medium-high heat. Add bacon. Cook, stirring, for 5 minutes or until lightly browned. Transfer to a plate lined with paper towel to drain.

Make Creamy dressing: Combine all ingredients in a small jug. Season with salt and pepper. Place potato, bacon, gherkin, celery, onion and egg in a large bowl. Add dressing. Toss gently to combine.