Method

• 1.
  Preheat oven to 180°C. Place potatoes in a saucepan of cold, salted water over medium-high heat and bring to the boil. Cook for 15 minutes or until tender. Drain, refresh, then halve and set aside.
• 2.
  Place tomatoes on a baking tray, drizzle with 1 tablespoon oil and season. Bake for 15 minutes, then add bacon to the tray and cook for a further 10 minutes or until bacon is crisp and tomatoes are soft. Cool slightly.
• 3.
  Meanwhile, heat remaining 1 tablespoon oil in a frypan over medium-low heat. Add the onion, thyme and 1 teaspoon salt, then cook, stirring frequently, for 25 minutes or until soft and lightly caramelised, but not brown. Remove from heat, discard thyme sprigs and cool.
• 4.
  Combine the Praise Whole Egg Mayonnaise and mustard, then toss with potato, onion and most of the parsley. Season, then transfer to a plate. Roughly chop bacon and scatter over salad with the remaining parsley. Serve topped with the tomatoes. Serves 4-6 as a side