Potato Salad

Ingredients

1.	Boil potatoes in salted water until cooked, then drain and put to one side to cool
2.	Fry the bacon lardons until crispy. Place on a plate with kitchen to drain and cool
3.	Meanwhile, finely slice the spring onions and chop the fresh tarragon and place in a large bowl
4.	Dice the cucumber (or gherkins) and add to the onions and herbs
5.	Chop the cooled potatoes in half and add them, along with the bacon, to the large bowl
6.	Grate the lemon into a bowl, and add in the mayonnaise
7.	Pour in the lemon juice and mix together thoroughly. Thin the mixture with a tablespoon of milk if necessary before pouring over the potato mixture
8.	Stir the sauce through the potatoes and ensure everything is coated. Cover the bowl with cling film and place in the fridge until you ready to use

As long as the potato salad has not been out of the fridge for more than two hours, refrigerate any left overs and eat within 48 hours