500g new potatoes, gently scrubbed
3 or 4 rashers of streaky bacon
2 cloves of smoked garlic
2 Tbs Greek yoghurt
2 Tbs sour cream, mayo or creme fraiche
3 tsp of Dijon or seed mustard
Juice and finely grated zest of 1 lemon
Salt and freshly ground black pepper
Boil the potatoes until tender when tested with a skewer but not falling apart. Drain and cool.
Grill or fry the bacon until crispy. Slice the garlic into fine slivers.
Combine the yoghurt and sour cream then stir through the mustard, lemon zest and juice. Taste for seasoning, adding more mustard if preferred, then serve with plenty of chervil.