Camelina Potato Salad

2,2 lbs (1 kg) of baby potatoes

4 slices of bacon

2 red onions

3 large dill pickles

5 tablespoons (75 ml) of virgin camelina oil Signé caméline

2 teaspoons (10 ml) of old-style dijon mustard

4 tablespoons (60 ml) of mayonnaise

1 bunch of chives

Salt & pepper to taste

1. Bring the baby potatoes to a boil.
2. Once cooked, cut the baby potatoes in half.
3. Cut the bacon into pieces and cook in a cauldron.
4. Slice the onions thinly.
5. Finely cut the pickles.
6. Chop the chives.
7. Stir in all ingredients in a large bowl and serve.