The basics of this potato salad were first given to me by a friend and as I made it more often I kept changing it and adding more things to make it my own. There is a lot less preparation time as I use canned potatoes, but it still works well with fresh potatoes, which you would need to boil first of course!
1 (800g) tin whole baby potatoes
4 slices bacon, diced
4 hard boiled eggs, sliced
3 spring onions, finely sliced
6 sprigs fresh chives, finely sliced
4 tablespoons sour cream with garlic and parsley
2 tablespoons whole egg mayonnaise
1 lemon or 1 tablespoon lemon squeeze
1 teaspoon all purpose seasoning
freshly ground sea salt and black pepper, to taste
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Fry the diced bacon in a little bit of olive oil until crisp. Place on paper towel to drain.
In the same frying pan cook the potatoes (leaving them whole unless they are too big) together with the all purpose seasoning on low until they become a nice colour and heated through (this doesn't take long as they have already been cooked).
Place the bacon and potatoes in your bowl and while they are still hot add a splash of olive oil and squeeze of lemon to taste.
Generously season with freshly ground sea salt and black pepper then mix. Leave to the side.
Once the potatoes and bacon are slightly cool add the finely sliced spring onion and sliced eggs.
Mix, cover and refrigerate.
To prepare the dressing, mix the sour cream, mayonnaise, 3/4 of the finely sliced chives (leaving 1/4 to sprinkle on the top at the end) and season with freshly ground sea salt and black pepper.
1/2 an hour before serving, mix the dressing through the salad then sprinkle the remaining chives over the salad.