• Scrub the potatoes clean of any dirt.

  *I prefer to leave the skins on, – and then peel them after cooking. You can also serve them with the skins on, or peel them before cooking.
• Put the potatoes in a pan with plenty of well-salted cold water and bring to the boil, adding a few peppercorns and some herbs if you have them.
• Let them boil over a medium heat for about 5-6 min. with the lid on.

  Turn off the heat and leave the potatoes to finish cooking in the hot water, with the lid on, – for about 15 min.

  *Cooking your potatoes this way gives you lovely firm potatoes that don't fall apart. The time depends on the size of the potatoes, – so test them with a skewer once they have stood for 10 min. If they are still very hard, simply turn the heat back on for a couple of minutes, – you quickly learn to judge the cooking time once you have done it a few times. If they only need a little more cooking, just leave them to stand in the water with the lid on.
• Finally, rinse the potatoes in cold water, – peel them if they were cooked with the skins on, and cut them into bite-sized pieces.
• While the potatoes stand in their cooking water, fry the bacon in a frying pan until crisp and golden.

  Then leave it to rest and cool on a little kitchen paper.

Potato salad with curry dressing

• Stir the dressing ingredients together and season to taste with salt and pepper.
• Put the potatoes, bacon, peas, shallot, gherkins and dressing in a large bowl, and fold everything together well.
• Season the potato salad to taste with salt and pepper, - and ideally leave it to rest in the fridge for 1/2 an hour.
• Garnish with a few fresh microgreens before serving, if you like.