This bacon and egg potato salad is great as a side dish alongside meats or eat it on its own with crusty bread.
|1 kg||Potato (Main)|
|4 slices||Bacon rashers (Main)|
|¼ cup||Sour cream|
|¼ cup||Egg mayonnaise|
|1 to taste||Salt & freshly ground pepper|
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- 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.