1. Cut the potatoes into large cubes and boil in salted water until tender. Drain and pour the hot vegetable stock over them. Leave until cool, by which time they should have absorbed the stock. 2. Whisk the oil with the vinegar, mustard, sugar, salt and pepper. 3. Halve the cucumber lengthways, scoop out the seeds with a teaspoon and dice the flesh into cubes. Chop the pickle to the same size. 4. Mix the cooked bacon, cucumber, pickle, onions, chives and dressing into the cooled potatoes. 5. Gently mix in the tomatoes and set aside in the fridge for an hour or two. 6. It is best only lightly chilled so remove at least half an hour before serving. 7. Check the seasoning and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
