Festive potato salad

Instructions

1. Put 1kg baby potatoes in a large pan and cover with cold water. Bring to a boil then reduce the heat to medium-high and cook, partially covered, for 10-15 minutes until just tender. Drain, then set aside for 30 minutes to cool completely.
2. Meanwhile, blitz 160g peeled avocado (stone removed), 1 tbsp olive oil, 2 tbsp lemon juice, 1 crushed garlic clove, 1 chopped anchovy and 1 tbsp water in a mini food processor until combined.
3. Fry 125g chopped unsmoked bacon medallions in a small nonstick frying pan over a medium heat for 5 minutes until browned. Put the potatoes, dressing, and bacon in a large bowl with 50g chopped sun-dried tomatoes (not in oil), 2 tbsp chopped fresh flat-leaf parsley and 2 tbsp snipped fresh chives. Season, toss to coat, then serve.