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Potato Salad
For 4 portions:

6 large potatoes
50 ml brown vinegar
50 ml mayonnaise
2 hard boiled eggs, chopped
30 ml spring onions, chopped
30 ml parsley, chopped
4 gherkins, finely chopped

1 onion, finely chopped
5 ml English mustard
Tabasco sauce, few drops
Worcestershire sauce, few drops
100 g bacon, finely chopped
100 ml hot chicken stock
seasoning and lemon pepper to taste

Boil the potatoes in their jackets in salted water until just
tender. Drain, cool and peel.

Slice the potatoes thinly and place in a bowl. Combine all the
remaining ingredients except the bacon and stock, with the potatoes.

Saute the bacon until crisp. Pour over the potato salad (including
the bacon fat).

Finally add the stock, mixing well. Season to taste, chill and
serve.

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