Bacon and Egg Potato Salad
18/1/2009
This bacon and egg potato salad is great as a side dish alongside meats or eat it on its own with crusty bread.
Ingredients
| 1 kg | Potato |
| ¼ cup | Sour cream |
| ¼ cup | Egg mayonnaise |
| 1 tsp | Mustard |
| 1 to taste | Salt & freshly ground pepper |
| 3 | Spring onions |
| 2 tbsp | Chives |
| 2 | Eggs |
| 4 slices | Bacon rashers |
Directions
- Cook potatoes (small) 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.
- At the same time, cook bacon (rindless) until crisp then remove to cool and drain on paper towels. Boil eggs and allow to cool before peeling.
- To make the dressing, combine sour cream(low fat), mayonnaise and mustard in a small bowl, mix well and season with salt and pepper to taste.
- Pour dressing over potatoes, toss well with quartered boiled eggs to coat and arrange in a serving dish.
Wine Match
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