1kg white potatoes, each cut into six
2 rashers bacon, thinly sliced
2 teaspoons Beerenberg Hahndorf Hot Mustard, optional (if you like it hot)
4 tablespoons mayonnaise
4 sprigs parsley, roughly chopped
salt and pepper
Place the potatoes in a microwaveable dish with one tablespoon of water and cover with cling film. Cook in the microwave on high for 10 minutes, or until soft. Place in the fridge to cool.
Heat a frypan over medium heat and add the bacon. Cook, stirring occasionally, for 5 minutes or until crispy. Transfer the bacon and all of the rendered fat into a serving bowl and allow to cool for 5 minutes. Add the Beerenberg Sweet Mustard Pickle, Beerenberg Hahndorf Hot Mustard, mayonnaise, parsley, and a pinch of salt and pepper. Mix to combine. Add the cooled potatoes and toss to coat.