Wash the dandelion leaves and spin them dry. Boil the new potatoes until just tender. Drain, refresh in cold water and cut across into 5-mm / ¼-inch slices. Put in a salad bowl.
Fry the bacon in the olive oil until cooked but not to the point of being crisp. Put the dandelion leaves over the potatoes and strew with the lardons.
Put the red wine vinegar into the hot bacon fat and