Halve or quarter the potatoes, depending on size, and place in a saucepan. Cover with water and add a generous pinch of salt. Bring to the boil and cook for 12-15 minutes until tender. Drain well and leave to cool.
Put the cold potatoes in a bowl and mix in the spring onions and chives. Blend the mayonnaise and vinegar and toss into the potatoes. Cover and chill until required.
Just before serving, heat a frying pan until hot and stir fry the bacon lardons for 4-5 minutes until cooked through and crispy. Drain well. Toss half into the potato salad and transfer to a serving bowl.
Sprinkle over the remaining lardons and serve immediately. Delicious with barbecued pork chops and sausages.
Find your Local Butcher
Buy your meat locally at one of our Scotch Butcher’s Club members.