Potato Salad

Serves 4

• 8 med potatoes (you could use 16 cocktail potatoes), washed and quartered
• 1 tbsp of greek yogurt (you could use cream or sour cream)
• Juice of 1/2 lemon
• 1 tsp of dijon mustard
• 1/2 tbsp of olive oil
• 1 tbsp of capers, finely chopped
• 1tbsp chives, finely chopped
• 2 rashers of bacon, diced

1. Place potatoes in a shallow microwave safe dish with 1/2tsp of water. Cover with plastic film and microwave on high 2 minutes at a time until just cooked (takes 4-6 minutes).
2. While potatoes are cooking fry the bacon until crispy and shake all other ingredients together in a jar for dressing. Season and adjust ingredients in the dressing to taste.
3. Mix cooked potatoes, dressing and bacon thoroughly. 
4. Refrigerate and serve cold.