MOB's Mustardy Potato Salad
Slice the onions and add to a bowl, then squeeze the juice of half a lemon over the top. Scrunch a little with your hands, season with a big pinch of salt and set aside to pickle.
Tip the potatoes into a large saucepan, cover with cold water and add a tbsp of salt to the water. Bring to the boil, then cook for 10 minutes, until a knife slides through. Drain and rinse with cold water until cool. You can set aside in the fridge if you have time.
Whilst the potatoes are cooking, line a plate with kitchen paper. Use scissors to snip the bacon into 1cm strips. Heat around a tsp of oil in a frying pan over a medium heat, then add the bacon strips, fry until golden and crisp - they’ll sizzle for a while then suddenly turn. Tip onto the plate lined with kitchen paper to drain.
In a large bowl, mix the ingredients for the dressing, season well. Finely slice the celery and spring onions and toss into the bowl. Halve any chunky baby potatoes, leaving any small potatoes whole, add them to the bowl. Toss really well, then top with the crispy bacon and pickled red onion. Snip chives over the top and serve up.