Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
8                       potatoes
1         diced         red capsicum
1         finely        chopped red onion
           OR
2         sticks        finely chopped eshallots
1/4       cup           vinegar
1/4       cup           oil
                        salt and pepper (to season)
                        finely diced bacon

Preparation:

Boil potatoes until just cooked (not too mushy). Put potatoes in the fridge while you cut up the ingredients. Take potatoes out of fridge add all the ingredients mix together gently. Then put the salad in the fridge until ready to serve. Tip- I find that this potato salad turns out better if you make it the night before serving it, because the oil and vinegar turn thick, and it covers the potatoes better rather than it sitting at the bottom of the bowl.