Potato carpaccio with bacon dressing

Ingredients for 4 servings:

• 2 tbsp bacon, streaky, diced
• 500 g potato(s), waxy
• 2 tbsp Balsamic vinegar (grape balsamic vinegar)
• 1 tbsp mustard, medium hot
• 2 tbsp olive oil
• 2 tbsp oil (grape seed oil)
• 1 small onion(s), red, finely diced
• some herbs, to taste
• some salt and pepper
• some sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Wash the potatoes, place them in a pot, cover with water, and boil for about 20 minutes. Drain, rinse with cold water, peel, and let cool. Fry the bacon in a pan without adding any fat until crispy, then drain on a kitchen towel. Mix the mustard and balsamic vinegar in a bowl. Add the olive and grapeseed oils and whisk to combine. Mix in the bacon, onions, and herbs, and season to taste. Slice the potatoes and arrange on a platter. Drizzle with the dressing. This dressing also goes well with leaf salads, tomatoes, or cucumbers.