INGREDIENTS
800 g
chat / mini / baby potatoes (left whole)
good pinch of salt
1 tbsp
olive oil
1
large leek
4
streaky bacon rashers (I use hickory smoked - see notes)
15 g
salted butter
1/4 cup
flat leaf parsley leaves (loosely packed)
1 tbsp
whole grain mustard
2 tsp
french mustard
2 tsp
garlic infused olive oil
1 tsp
red wine vinegar