Bacon and Egg Potato Salad

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 (Main)
4 slices	Bacon rashers (Main)
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

Directions

1. 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.
2. 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.
3. 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.
4. Pour dressing over potatoes, toss well with quartered boiled eggs to coat and arrange in a serving dish.