Method:

• Preheat oven to 200˚C.
• Place bacon on a foil lined baking tray and bake until deeply caramelised on both sides and crispy. ± 20 minutes.
  Drain on paper towel. Chop roughly and set aside.
• While the bacon is cooking, boil the potatoes. Place potatoes in a large pot with a few pinches of salt and cover with
  cold water. Bring to the boil. Reduce to a simmer and cook until tender. ± 12 minutes. Drain and steam dry in the
  warm pot.
• In a large frying pan over medium, heat the olive oil. Add the onion and cook until tender and just turning golden
  brown. Season well.
• Switch off the heat and stir in the garlic, mustard and Safari White Malt Vinegar. Stir until well mixed. (You can add a
  little pinch of sugar at this point if you want to mellow the vinegar flavour)
• Pour the warm vinegar dressing over the potatoes.
• Add the spring onions, celery, parsley and crispy bacon bits. Fold everything together. Taste to adjust seasoning.
• Plate the potato salad and sprinkle with dill fronds and serve.