A recipe from the Good Food collection.
1kg washed kipfler potatoes
125g bacon, chopped
oil, for frying
2 spring onions, chopped
125g (½ cup) sour cream
2 tbsp olive oil
2 tbsp red wine vinegar
2 tsp dijon mustard
2 tsp wholegrain mustard
Boil the potatoes for 20 minutes, or until tender. Cut into thick slices on the diagonal.
Cook the bacon in a little oil until crispy and golden. Add to the potatoes and spring onion.
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.
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