|Laura Calders Warm Potato Salad|
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**Laura Calder's Warm Potato Salad**
625 g new waxy potatoes, unpeeled
125 g shelled peas
125 g bacon cut into pieces
1 medium red onion, chopped
1 clove garlic, minced
60 ml white wine vinegar
60 ml chicken stock
125 ml grapeseed oil
Salt and pepper
Boil the potatoes in a large pot of salted water until tender. Drain, peel, and slice into a large bowl.
Meanwhile, cook the peas in a saucepan of boiling salted water until tender. Rinse immediately under cold water, drain, and set aside. (To save time I added the frozen peas to the boiling potatoes for the last 6 minutes of cooking time).
Fry the bacon in a frying pan. When crisp, add the onion and garlic, and stir to warm through.
Pour over the vinegar to deglaze, scraping up the good bits from the bottom of the pan. Stir in the stock and oil.
Add the peas to warm through. Then combine all with the potatoes in the bowl. Season with salt and pepper, and serve.
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