650g microwave baby potatoes
1 Tbsp olive oil
2 middle bacon rashers, cut into 1cm pieces
⅓ cup Japanese mayonnaise
2 Tbsp white miso paste
2 stalks celery, finely diced
1 Tbsp baby capers, rinsed
2 Tbsp finely chopped chives, plus extra, to serve
2 Tbsp finely chopped mint, plus extra sprigs, to serve
Sea-salt flakes and freshly ground black pepper, to season
¼ cup hazelnuts, toasted, roughly chopped
Prepare potatoes to packet instructions (4-7 minutes on 100% High). Cool slightly in a large bowl.
Meanwhile, heat oil in a large frying pan on medium. Cook bacon for 3-4 minutes, or until crisp and browned.
Halve potatoes, return to bowl and add bacon, mayonnaise, miso, celery, capers and herbs. Season and stir gently to coat potatoes.
Sprinkle with hazelnuts and extra chives and mint. Serve.