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5 x red-skinned potatoes, cubed
2 Granny Smith apples, cored and cut into cubes (un-peeled)
10 rashers bacon, cut into small pieces and cooked until crispy
4 sticks celery, diced
3 spring onions, finely sliced
1/4 cup dill, finely chopped
1/2 cup pine nuts, roughly chopped
1/2 cup Newman’s Own Caesar Salad dressing
Steam or boil the potatoes until completely tender throughout. Drain and transfer to a large bowl to cool for a little while. Add all remaining ingredients and gently stir to combine. Season to taste with sea salt, freshly ground black pepper and a squeeze or two of lemon juice. Keep chilled until serving.