Creamy Potato, Bacon & Egg Salad
2kg Ben Moore’s Kalbar Merlot Potatoes
6 Watson Family Farm free range eggs
4 rashers The Butcher Co. smoked bacon
½ bunch Riverdale Herbs chives
Dressing: (from your pantry)
1 cup free range egg mayo
1 cup sour cream
2 tbsp red wine vinegar
2 tbs olive oil
1 tbsp seeded mustard (or Dijon)
1 tbsp lemon juice
Salt and pepper
Place eggs in a small saucepan and cover with cold water. Bring to the boil over high heat and cook for approximately 5 minutes. Drain eggs and refill saucepan with cold water – leave eggs to cool in the water until ready to use. When cool, peel and cut into cubes.
Cut potatoes into 2cm cubes. Bring a large pot of salted water to the boil and add potatoes. Boil for 15-20 mins until tender. Drain well.
Slice bacon rashers into batons and pan fry in a little oil until crisp. Leave to cool. Slice chives finely.
In a bowl combine all the dressing ingredients and mix well. Season with salt and pepper.
While potatoes are still warm, add dressing and bacon and stir gently to combine. When potatoes have reached room temperature add eggs and chives.
Serve immediately or keep refrigerated for up to 4 days.