Potato & Egg Salad

Ingredients

2kg potatoes

6x free range eggs

1 tbsp oil

400g streaky bacon

Dressing:

250g Tatua Sour Cream (half the packet)

2 tbsp Dijon mustard

1x chopped clove of garlic

Juice of 1/2 a lemon

1x bunch of spring onion, finely sliced

1/4 cup parsley, roughly chopped

1/4 cup chives, roughly chopped

1x diced red onion

Salt & Pepper to taste

Method

1. Wash potatoes and chop into cubes. Transfer to a large pot and cover with cold water. Cover with lid and bring to the boil over a high heat. Remove lid and boil for 10-15 minutes or until potatoes are just tender when tested with a skewer. Drain in a colander and set aside to cool.
   Tip: Don't over boil otherwise they can turn a little mushy!
2. Place the eggs in a small pot of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, for 8 minutes. Drain and place under cold running water until cool enough to handle. Peel and set aside to cool. Tip: Adding a pinch of salt to the water when boiling makes the eggs easier to peel.
3. Chop bacon into chunks and add to a pan with the oil. Fry bacon for 4-5 minutes on medium-high heat and stir constantly to prevent burning. Transfer to a plate lined with a paper towel to cool.

Dressing:

1. In a medium-sized bowl, add Tatua Sour Cream, lemon juice, garlic, Dijon mustard and mix to combine.
2. Once potatoes have cooled, transfer them into a large bowl. Add the dressing and mix until potatoes are all covered with the dressing! Be careful not to overmix, to avoid mushing the potatoes.
3. Once eggs have cooled, chop into quarters and set some aside. These will be added at the end for decoration.
4. Gently add the eggs, bacon, red onion and 3/4 of the herbs to the salad (save the rest for decorating) and add salt and pepper to taste.
5. Serve in your bet serving bowl, adding the remaining chopped eggs and a sprinkling of the herbs to decorate and enjoy!