Potato Salad

  • 500g waxy potatoes
  • 125g bacon
  • 2Tbsp sour cream
  • 1tsp dijon mustard
  • 2tsp seeded mustard
  • 1Tbsp red wine vinegar
  • S+P
  • 1Tbsp chives

Boil potatoes until tender then peel and cut into 3cm cubes, set aside.

Fry bacon. Retain fat and drain on kitchen towel.

Combine mustard, sour cream, vinegar and tip into the pan with the fat. Stir in the potato and lift and toss through the chives.

Serves at room temperature.

* Serves 4

* Source: Stephanie Alexander

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