Add the potatoes to a pan of boiling salted water with the garlic clove and mint stalks. Continue to boil for 10 minutes, or until tender when pricked with a knife. Drain and leave aside to cool (keep the cooked garlic too).

Heat a little olive oil in a frying pan over a medium heat, add the bacon lardons and cook for about 5 minutes until crisp. Crush into crumbs and keep back a spoonful for garnish.

Make the dressing by whisking together the chipotle chilli mayo, white wine vinegar, wholegrain mustard, cooked garlic clove, a slug of olive oil and a sprinkle of salt and pepper.

Pour the dressing onto the cooled potatoes and add the spring onions, capers, mint leaves, dill, radishes, Cheddar and most of the bacon bits. Season to taste with salt and pepper, then sprinkle the remaining bacon crumbs over the top to serve.