I LOVE your potato salad

. Add bacon, oil and spring onion (keep a little for garnish) to bowl. I like to slice my spring onion as I like how it looks in the dish, but you could chop this on speed 4 for a few seconds if you prefer 2. Cook 100c, reverse speed 1 for 3 minutes. Transfer this to your salad serving dish and set aside. No need to wash the bowl 3. Add 500g water to the bowl. Put diced potatoes in the Varoma dish (no tray) and steam for 15 minutes, varoma temp, speed 2 4. Insert basket into bowl, add the 6 eggs and replace lid and varoma with potatoes in. Cook for a further 14 minutes, varoma temp, speed 2. Check potatoes are cooked. They should be not too cooked that they fall apart, but not too firm either. A knife should pass through them easily but not mash them. Leave potatoes in the varoma and set aside with the lid underneath to catch any drips and cool down while you prepare the rest of the salad 5. Remove basket with your spatula. Put eggs into a sink or bowl of cold water to cool down as you peel them. Quarter and slice eggs. Empty steaming water from bowl and dry. 6. Add dressing ingredients and mix on speed 3 for 5 seconds. Pour potatoes into your salad bowl (on top of bacon & onion mixture). Add eggs and shaved parmesan (keep a little for garnish) on top. Pour dressing from bowl over the salad and mix dressing through until combined. 7. Top with some spare spring onion or fresh chives and some of the shaved parmesan. Refridgerate until cool and serve