65g streaky bacon
1/2 tablespoon tarragon vinegar
Good pinch of mustard powder
1/4 jar red pepper and chilli relish
150ml gluten free mayonnaise
1/2 teaspoon celery seed
Boil the potatoes in their skins until tender, then peel while hot. Meanwhile cut up and fry the bacon until brown and crisp, remove from the pan with a draining spoon and put in a bowl with the potatoes which have been cut up. Take the frying pan off the heat, add the vinegar. Mix into this the mustard powder, relish, mayonnaise and celery seed. Tip onto potato and bacon and mix through.