Potatoes: Place potato slices in a pot of cold water with 1 tsp salt. Bring to boil and cook until fork tender. Just be vigilant and don't over cook them or they’ll turn mushy. Drain (don’t rinse) and leave to steam dry and completely cool. Now is a good time to prep the eggs & bacon.
Dressing: In a small mixing bowl combine mayo, sour cream, lemon juice, mustard, chives, parsley, sugar, salt and white pepper.
Potato Salad: In a larger mixing bowl combine the potatoes with egg, bacon, red onion and dressing. Gently toss until everything is evenly distributed.
Serve: Cover and pop in the fridge to allow the flavours to marry, or serve up right away!
Quick Demo
Notes
a) Hard-Boiled Eggs - Use your preferred method. If you need guidance here's how I do mine:Place eggs in a small pot and cover with cold water. Turn the heat to high and leave until you get a rolling boil. As soon as the eggs start dancing, turn off the heat, pop on the lid and leave on the hob for 10mins. After 10 mins, spoon eggs into a bowl of ice water (or just very cold). This will stop the cooking process. After, peel and dice eggs.b) Make Ahead - You can tightly store in the fridge and it'll last between 3-5days. Just give it a stir before you serve up and stir through a dollop or mayo/sour cream if you need to add a bit more creaminess back in (potato will soak up some of the dressing).c) Subs/Additions - If you want to load this up with more goodies then celery and dill pickles both work nicely. You can finish with some pinches of smoked paprika. You can also sub the red onion for spring onion for a slightly lighter flavour.d) Calories - whole recipe divided by 6 using 5oz bacon:
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.