Boil 750g of halved new potatoes until cooked. While cooking, combine 4 tablespoons of mayonnaise, 2 tablespoons of Hickory Smoked Barbecue Sauce and the juice from half a lemon. Mix well and set aside.
Chop 1 tablespoon of fresh chives and 1 tablespoon of fresh parsley and set aside. Cut 5 rashers of bacon into small pieces and fry in a frying pan until crispy.
Once cooked, remove as much of the fat from the bacon as possible and set aside. Once the potatoes are cooked, drain and mix together with the dressing mixture, chopped herbs and bacon.
Serve immediately or allow to cool in the fridge for an hour prior to serving.
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