Ingredients
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
Method
-
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.
