for 4 people

Dressing

2 tbsp	coarse-grain mustard
1 tbsp	rapeseed oil
180 g	plain yoghurt
1 tsp	Worcestershire sauce
¼ tsp	salt

Potatoes

500 g	baby potatoes
	salted water, boiling

Salad

50 g	bacon strips, cut into strips
2	figs, cut into wedges
200 g	celery, thinly sliced
½ bunch	dill, torn into pieces

Serve

4	hard-boiled eggs, cut in half

How it's done

Dressing

In a large bowl, combine the mustard with all the other ingredients up to and including the salt.

Potatoes

Cook the potatoes in boiling salted water for approx. 20 mins. Drain the potatoes, allow to cool slightly, cut in half. Add the warm potatoes to the dressing.

Salad

Without adding any oil, gently fry the bacon in a non-stick frying pan until crispy. Add the bacon, figs, celery and dill to the potatoes, mix.

Serve

Plate up the salad, top with the eggs.

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