SERVES: 6

METHOD

1. For the mayonnaise, combine mayonnaise, sour cream, lemon juice, chives, dill, sweet gherkin, Dijon mustard, salt and pepper together, stirring to combine. Set aside until required.

2. Place prepared potatoes in a large saucepan covered in cold water over a medium heat. Bring to the boil and cook for 5 minutes or until tender. Drain and place in a large mixing bowl with 1/2 the mayonnaise mixture tossing gently to combine. Set aside to cool completely.

3. Place bacon in a non-stick frying pan over a medium heat and cook for 5 minutes or until golden. Remove from pan and set aside.

4. For the hard boiled eggs, place eggs in a small saucepan and cover them in cold water by 3cm. Place saucepan over a high heat and bring to the boil. Remove from heat immediately and leave the eggs to stand in the hot water for 12 minutes. Remove eggs and place in a sink of cold water for 15 minutes, before peeling.

5. To chop the hard boiled eggs, place a wire cooling rack over a mixing bowl and push boiled eggs through wire rack.

6. To finish salad, add remaining mayonnaise, 2/3 of the bacon and eggs, tossing to combine. Place salad in a serving bowl and top with remaining bacon, eggs and chives.

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