Peel the swedes, remove the ends and chop into 1cm dice
Place the swedes in a large saucepan and cover with water. Bring to a boil over high heat and cover. Cook until the swede is tender, which takes about 35-40 minutes
While the swedes are cooking, heat a frying pan/skillet over medium-high heat and cook the chopped bacon for 7-8 minutes, until it is browned and crispy
Remove the bacon pieces from the pan leaving the bacon fat behind and turn the heat down to medium-low. Place the bacon pieces in a large bowl and set aside
Add the sliced onions to the pan with the ¼ teaspoon of salt and cook for 15 minutes stirring regularly. You may need to moderate the heat element while it is cooking to ensure it does not get too high and brown too much. We want them to cook slowly and caramelise.
Add the cooked onions to the bacon and set aside while the swedes continue to cook
Once the swedes are cook strain them and allow them to sit in a strainer for 5 minutes to dry slightly
After the swedes have drained, add them to the bacon and onions and toss to combine
Add the mayonnaise to the swedes and stir through. Taste and season with salt and pepper if necessary
Cover and place in the fridge until completely cold. When you remove it from the fridge you will need to stir it again, and you can add more mayonnaise at this point depending on how you like your potato salad
Serve cold and garnish with fresh chopped parsley or chives
For our US friends Swede is called rutabaga.One serve is approximately 1/2 a cup. Note: This is based on the ingredients we used, nutritional information may vary depending on the ingredients used.