Herby potato, egg and bacon salad
800 g, (kipfler), scrubbed
light sour cream
2 tbs, white wine
4 medium, chopped
fresh flat-leaf parsley
½ cup(s), chopped
¼ cup(s), finely chopped
- Boil, steam or microwave potatoes until tender, then drain well and allow them to cool. Once cooled, slice the potatoes thickly, then place in a large mixing bowl.
- Heat a medium non-stick frying pan over medium heat. Cook chopped bacon, stirring, until crisp and golden, then transfer to bowl with your potatoes.
- Whisk mayonnaise, sour cream and vinegar in a bowl until smooth. Add to bowl with potatoes, eggs and herbs. Toss gently to combine. Serve.