Name: Bacon and egg potato salad
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 kilogram small salad potatoes; 4 rashers rindless bacon, well chopped; 1/4 cup low fat sour cream; 1/4 cup egg mayonnaise; 1 teaspoon prepared mustard; salt and freshly ground black pepper; 3 spring onions, chopped; 2 tablespoon chopped fresh chives; 2 hard-boiled eggs, peeled and quartered

Bacon and egg potato salad

This bacon and egg potato salad is great as a side dish, along side meats or with bread. Scatter with bacon, spring onions and chives and decorate with egg quarters.

Ingredients

1 kilogram small salad potatoes

4 rashers rindless bacon, well chopped

1/4 cup low fat sour cream

1/4 cup egg mayonnaise

1 teaspoon prepared mustard

salt and freshly ground black pepper

3 spring onions, chopped

2 tablespoon chopped fresh chives

2 hard-boiled eggs, peeled and quartered

Method

1.Cook potatoes in plenty of boiling, salted water for 10 minutes, or until tender. Drain well and set aside to cool. Place potatoes in a serving bowl.

2.At the same time, cook bacon until crisp then remove to cool and drain on paper towels.

3.To make the dressing, combine sour cream, mayonnaise and mustard in a small bowl, mix well and season with salt and pepper to taste.

4.Pour dressing over potatoes, toss well to coat and arrange in a serving dish.

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Ingredients

Method

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