Before We Go Head First into Another Series, I Wanted to Sha

• total time: 18 minutes

Ingredients

POTATO SALAD

1kg / 2lb Baby Potatoes

1 tsp salt

250g/ 1/2lb Bacon

3 Eggs

1/2 small Red Onion, finely diced

DRESSING

240g / 1 cup Full Fat Mayo

60g / 1/4 cup Sour Cream

1 heaped tbsp Fresh Chives, finely diced (plus extra to garnish)

1 heaped tbsp Fresh Parsley, finely diced

1 tbsp Dijon Mustard

1/2 Lemon, juice only

1/2 tsp Sugar, or to taste

1/2 tsp Salt, or to taste

1/4 tsp White Pepper, or to taste

Directions

Slice the potatoes into 1/4” rounds and place in a large pot of cold water with 1 tsp salt. Bring to a boil and cook for around 7-10mins or until fork tender. Don’t overcook them or they’ll turn to mush. Drain (don’t rinse) and leave to steam dry and completely cool to room temp (important!).

Meanwhile cook the bacon using your preferred method to your preferred texture. Leave to completely cool then dice. Hardboil the eggs using your preferred method* then peel & dice (or use the wire rack method shown in the video).

In a small bowl combine the dressing ingredients, then check for seasoning & adjust if needed. In a larger bowl add the potatoes with the egg, bacon, onion & dressing. Gently fold until completely coated.

I recommend popping it in the fridge in advance for the flavours to marry. Serve with an extra sprinkle of chives & enjoy!

My preferred egg method:

Add eggs to a pot & cover with cold water.

Bring to boil until the eggs start dancing, then immediately turn off the heat & pop a lid on.

Leave for exactly 10mins, then transfer eggs to a bowl of ice water (to stop the cooking process).

Peel once cool.