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Ingredients
- 1 kg (2 lb 4 oz) washed kipfler (fingerling) potatoes
- 125 g (4½ oz) bacon, chopped oil, for frying
- 2 spring onions (scallions), chopped
- 125 g (4½ oz/½ cup) sour cream
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons wholegrain mustard
Method
1. Boil the potatoes for 20 minutes, or until tender. Cut into thick slices on the diagonal.
2. Cook the bacon in a little oil until crispy and golden. Add to the potatoes and spring onion.
3. Whisk together the sour cream, olive oil, red wine vinegar and mustards. Pour the dressing over the potatoes and gently toss. Season with black pepper.
