INGREADIENT

• 1kg baby potatoes
• 200g bacon, diced
• 1 tsp olive oil
• 150g sour cream
• 1/3 cup mayonnaise
• 1 tbs white wine vinegar
• 2 tbs chives, finely chopped, plus extra to garnish
• 1 red onion, finely sliced
• 8 eggs
• 2 tbs mayonnaise
• 1 tbs chives, finely chopped
• 1/2 tsp Dijon mustard
• A pinch of salt and pepper *to taste

Direction

1. For the devilled eggs, bring a large saucepan of water to a boil. Use a large spoon to carfeully lower eggs into water. Boil for 10 minutes. Drain and run under cold water until cool enough to handle. Peel eggs and cut in half lengthways.
2. Use a small spoon to carfeully remove yolks. Place whites on a plate. use a fork to mask yolks with mayonnaise, chives and mustard. Place in a ziplock bag, snip off the end and pipe yolk mixture back into egg whites. Refrigerate until ready to serve.
3. Cut poatoes in halves or quarters, depending on size, and palce in a large saucepan. Cover with water, bring to the boil and cook for 15 minutes or until just tender.
4. Meanwile, cook back in oil in a small frypan until crispy. Drain on paper towel.
5. In a large bowl, whisk together sour cream, mayonnaise and vinegar. Season well and stir through chives. Drain potatoes and place immediately into the bowl with dressing and stir to coat. Stir through red onion and bacon. Refrigerate to cool completely.
6. To serve, remove potato salad from the fridge and allow to come to room temperature. Place on a serving dish and garnish with devilled eggs. Sprinkl with extra chives.