Creamy potato salad

Instructions

1. Boil, steam or microwave potatoes until tender. Drain. Cool.
2. Meanwhile, lightly spray a medium saucepan with oil and heat over medium heat. Cook onion and bacon, stirring, for 5 minutes or until onion has softened and bacon is crisp. Add egg and whisk constantly for 30 seconds or until smooth and creamy. Remove from heat and stir in mayonnaise and mustard.
3. Add dressing and chives to cooled potatoes and stir to combine. Season with salt and freshly ground black pepper. Serve.