Hot Potato Salad

600g potatoes

½ cup sour cream

½ cup whole egg mayonnaise

1 TBSP wholegrain mustard

Juice of ½ lemon

2 TBSP chopped basil

3 spring onions, finely sliced

4 cooked bacon rashers, finely sliced

2-3 boiled eggs, diced

Salt and pepper to taste

Place potatoes in a saucepan of cold water and bring to the boil. Cook for about 15 minutes, until tender. Drain and cool slightly.

Meanwhile, combine the sour cream, mayonnaise, mustard and lemon juice. Fold through the herbs, spring onion, and bacon.
 

Cut the potatoes into cubes and stir into the dressing. Season to taste.