Step: 1/11

Wash the potatoes and boil in a pan of salted water and cumin for 25 minutes until tender.

Step: 2/11

Drain and peel while still hot. Allow to cool and cut into thin slices.

Step: 3/11

For the dressing, peel and finely dice the onion.

Step: 4/11

Blanch the onion briefly in boiling salted water.

Step: 5/11

Drain well. Add to the potatoes.

Step: 6/11

Heat the stock in a pan with the vinegar, salt, chilli and sugar. Remove from the heat and stir in the mustard.

Step: 7/11

Pour into a blender and blitz with the oil and a handful of potato slices.

Step: 8/11

Season to taste and stir into the potato salad. Leave to stand for 20 minutes. Separate into 2 bowls and use one for the variation.

Step: 9/11

Wash the lettuce, shake dry and cut into strips.

Step: 10/11

Cut the bacon into pieces and fry in a hot pan until crispy.

Step: 11/11

Mix the bacon and lettuce into the reserved potato salad. Season to taste and serve with the other salad.