CREAMY POTATO SALAD WITH BACON AND CHIVES
800 g baby potatoes, washed
30 ml oil
1 onion, chopped
2 cloves garlic, crushed
200 g rindless streaky bacon, chopped
2 x 175 g Sour Cream & Chives Dip & Top
5 ml Hot English mustard powder
grated zest of half a lemon
juice of half a lemon
30 ml chopped chives
60 – 80 ml milk
salt and freshly ground black pepper to taste
basil leaves for garnishing
Cook the potatoes in salted boiling water until soft. Drain and set aside. Heat the oil and fry the onion over low heat until soft and transparent. Add the garlic and fry for one minute. Remove from the pan and set aside. Add a little bit more oil to the pan, if necessary, and fry the bacon until crispy. Remove from the heat. Halve the potatoes, place in a bowl and add the fried onions and bacon. Mix gently. Leave to cool.
In a bowl add the Dip & Top, mustard powder, lemon zest and juice, chives, milk, seasoning and mix together.
Mix the sauce gently with the potatoes. Spoon into a serving dish and garnish with basil leaves.
Cook’s notes:
Add a heaped tablespoon of wholegrain mustard instead of Hot English mustard.
Add any of the following for a delicious variation: 125 ml cubed Cheddar, 125 ml chopped sundried tomatoes, 125 ml peas.
Photo: Melissa Ann Vermeulen
