Ingredients
Scale
1kg red potatoes red, chopped into bite-sized chunks
200g bacon or bacon, chopped
4 eggs
1 red onion, finely diced
THE DRESSING
1 cup whole egg mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
2 teaspoons white wine vinegar
3 tablespoons chives, chopped
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper, to taste
Instructions
MAKE THE DRESSING
Pop all of the dressing ingredients into a bowl, stir to combine. Cover and keep in the fridge.
MAKE THE SALAD
- Cook the potatoes in a large pot of water, and bring to the boil. Cook until *just* tender, remove from heat. Drain and set aside to cool.
- While the potatoes are cooking, place the eggs into a small saucepan and cover in water. Bring to the boil and cook for 10 minutes, until hard boiled. Allow to cool, and gently peel. Chop the egg into bite size pieces.
- Cook the bacon in a frying pan until cooked through and crispy. Set aside.
- Place the potato, egg, bacon and onion into a large serving bowl. Top with the dressing, and stir to combine. Serve warm or cold.