Serves 6
1kg jersey benne potatoes
2 tsp salt
3 rashers of streaky bacon
1/2 cup mayo
1/2 cup sour cream
3 Tbs capers, chopped
Grated zest and juice of 2 lemons
2 Tbs fresh dill, chopped
Black pepper to taste
1 Wash the potatoes. Add salt to a large saucepan of water.
2 When boiling, add the potatoes and cook until just tender. Drain and leave in the saucepan to cool. Slice the larger ones in half.
3 Heat a frypan or a grill until hot then cook the bacon until crispy, slice.
4 Combine the remaining ingredients, mix with the potatoes and bacon, check for seasoning then arrange on a platter to serve.
