Potato Salad With Rosmary And Capers - cooking recipe

Ingredients

800 g potatoes
125 g shortcut bacon, cut into strips
2 tablespoons fresh rosemary, finely chopped
1 (4 ounce) jar capers, rinsed
1/2 small red onion, finely chopped
1 cup garlic mayonnaise (good quality)

Preparation

Peel potatoes and cut into 1.5cm dice. Cook diced potatoes in a large saucepan of boiling water until just tender (do not overcook), and drain.
Panfry bacon until crisp. Transfer warm diced potato and bacon to a large bowl, stir in rosemary, capers, onion and mayonaise.
Mix until all ingrediants are combined. Serve salad either warm or cold.