Potato salad

A potato salad is the perfect accompaniment to a spring barbecue and this one's a cracker!

• 12 even-sized chat (small coliban) potatoes
• 1 egg
• 4 bacon rashers, rind and excess fat trimmed, finely chopped
• 60g (1/4 cup) good-quality whole-egg mayonnaise
• 40g sour cream
• 1 small garlic clove, crushed
• 30g drained gherkins, finely chopped
• 1/4 cup loosely packed finely chopped fresh dill
• 4 green shallots, ends trimmed, finely sliced
• 2 tablespoons finely chopped capers
• Salt & freshly ground black pepper

Energy 1852kJ	Fat saturated 6.00g
Fat Total 16.00g	Carbohydrate sugars 8.00g
Carbohydrate Total 51.00g	Dietary Fibre g
Protein 19.00g	Cholesterol mg
Sodium 843.73mg

All nutrition values are per serve.

1. Step 1

   Place the potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Boil, uncovered, for 10 minutes or until tender when pierced with a skewer. Drain, then set aside for 30 minutes to cool completely. Cut in half and place in a large serving bowl.

2. Step 2

   Meanwhile, place the egg in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 12 minutes for medium-hard boiled. Drain and cool under cold running water. Peel and set aside.

3. Step 3

   Heat a small non-stick frying pan over high heat. Add bacon and cook, stirring, for 3 minutes or until crisp. Remove from heat.

4. Step 4

   Combine the mayonnaise, sour cream and garlic in a small bowl.

5. Step 5

   Add the bacon, gherkin, dill, green shallots and capers to the bowl with the potato. Gently toss to combine. Add the sour-cream mixture and toss to combine. Taste and season with salt and pepper.

6. Step 6

   Cut the egg into quarters and arrange on top of the potatoes. Serve the potato salad immediately with grilled beef or lamb, if desired.

Low-fat variation: Omit bacon. Replace the mayonnaise with 125g (1/2 cup) low-fat cottage cheese and use low-fat sour cream.