Preheat oil to 180 degrees Celsius. Fry the potato chips for about 8-10 minutes, until soft but not brown. Remove from oil and set aside. In the mean time, mix together the self-raising flour and beer. Aim for the consistency of a thick smooth cream, adding more beer if the mixture is too thick.
Place potatoes in a large pot. Boil with water, cover it to 2 inches above the surface of potatoes. Salt the water. Boil to medium heat. Continue cooking until potatoes is soft. Drain water, pierced with fork. Cook bacon in a skillet with medium heat until bacon becomes crispy.
This salad is very versatile and tastes good with just about anything - meats, potatoes, pastas, pierogies, even curries! Dice up all the veggies/fruit into small cubes. Add mustard, mayo, salt and pepper and mix together.