Prepare the potatoes by steaming or boiling them in a large pot of boiling water until tender. You want the potatoes to be soft but still firm enough to hold their shape. Once cooked, set aside to cool.

Place a small pot of water on the stove over high heat. Place in the eggs gently and let the pot of water come to a boil. Once the water is boiling, turn down the heat to medium to gently boil the eggs for 5 minutes. Remove from the boiling water and immediately plunge the eggs into cold water to stop the cooking process.

Meanwhile, in a large frying pan, cook the diced bacon until golden and crispy. Set aside on a plate with a paper towel to drain any excess grease.

Now it’s time to assemble the salad. Chop up the cooked potatoes into bite size pieces and place into a large mixing bowl. Peel and chop the eggs and add into the bowl as well.

Add the bacon, mayonnaise, chopped parsley and malt vinegar and mix well to combine. You can adjust the amount of mayonnaise if you want it to be more creamy.

Season with salt and taste. Adjust salt and malt vinegar until you reach the desired flavour.

Transfer the potato salad to your serving bowl and serve immediately or cover and refrigerate until ready to serve.