What a wonderful divergence from cold potato salad tossed with mayonnaise!
4 1/2 lbs. baby potatoes
4 scallions, finely sliced
1 tbs. garlic-infused olive oil
8 slices bacon, sliced
1-2 tsp. white vinegar
1 tbs. wholegrain mustard
Bring a pan of water to a boil and tip in the potatoes. Cook for 20 minute, or until tender. Drain and put into a large bowl with the scallions.
Heat the oil in the same pan and add the bacon, then cook until crispy. Remove from the pan. Take the pan off the heat and stir in the vinegar and mustard. Tip into the bowl, toss everything together and scatter with the bacon.
Serves 10-12
Cooking with Nigella 
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