Potato and Bacon Salad

Instructions

• 1Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the potatoes.
  Tip: Use the red dicing cleaner to push through any potato caught in the dicing grid.
• 2Place the potatoes in a large saucepan, cover with water, add 3 teaspoons salt and bring to a boil. Boil for 7 minutes, or until the potatoes are just tender. Drain and spread out onto a tray. Refrigerate for at least 1 hour, or until cold. Meanwhile, continue to the next step.
• 3Assemble the clean processor bowl with the grey spindle and orange adjustable slicer set on 2 and slice the green onions. Remove and set aside. Reserve 2 tablespoons for garnish.
• 4Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the bacon and process until chopped, scraping down the side occasionally.
• 5Place a large skillet or frying pan over high heat. Add the bacon and cook, stirring occasionally until just crisp. Add half the onions and cook, stirring until just cooked. Drain on paper towel.
• 6Place the bacon mixture in a large bowl, add the potatoes and remaining green onions and toss to combine.
• 7Add the mayonnaise, mustard, lemon juice and ½ teaspoon salt and pepper. Toss to coat. Taste and adjust seasoning, if necessary. Sprinkle with the reserved green onions and serve.