Boil or steam the new potatoes until tender, cool under running cold water and refrigerated until needed. Cut in half if required.
Grill the rashers of bacon until crispy, and when cool, cut into 1cm strips.
To assemble – tip the salad leaves onto a serving dish or bowl. Add a layer of potatoes, and scatter on the tomatoes and bacon.
To dress – pour up to 2 tablespoons of reserved tomato oil into a small bowl with the vinegar – if necessary make up the volume of oil with olive oil. Mix thoroughly and drizzle over the salad. Serve immediately.
Note: For a picnic or packed lunch, simply keep the tender salad leaves on top of your potatoes and tip it upside-down to serve. The dressing can be added to the container first to create a ready-dressed salad.