Potato salad with bacon

Clean the potatoes, cut into equal pieces and boil 15 minutes in water with salt.

In the meantime, heat a frying pan without oil or butter and fry the bacon in 5 minutes until crispy. Turn halfway.

Remove from the pan and drain on kitchen paper. Cut the basil and the chives as finely as possible.

Cut half of the capers finely and mix with herbs, shallot, mustard, vinegar and oil into a dressing. Season with pepper and salt.

Drain the potatoes, let evaporate for 3 minutes. Scoop the dressing with the rest of the capers through it.

Crumble the bacon over it and sprinkle with the cress.