Place the baby potatoes in a large pot of cold water with the salt. Bring to the boil then reduce heat. Simmer 10 minutes or until just cooked through but still slightly firm in the centre.

Drain and set aside to cool slightly, then slice into rounds about 0.7cm / ¼" thick.

Place bacon in a large, unheated non-stick pan or well-seasoned cast iron skillet. Turn the heat to medium. Cook the bacon until it starts to turn golden – about 3 minutes.

Turn heat down to medium. Add the red onion slices and cook 3 minutes or until the onion is soft.

Add the cider vinegar and sugar, bring to a simmer, scraping the base of the pan to dissolve all the golden bits into the liquid.

Add the oil, and simmer for 2 minutes longer. The dressing is now ready.

Add potatoes and gently toss using two spatulas for 1 minute or so, until all the potatoes are well coated.

Taste and add more salt if desired.

Pile about ¼ of the potato on to a platter or in a bowl. Sprinkle with ¼ of the green onion and dill. Repeat layering until all used up.

Serve warm or at room temperature.