This isn’t your average potato salad. Built on a hearty base of creamy Dutch Cream potatoes, this recipe takes a delicious Mediterranean detour.

We’ve tossed out the standard mayonnaise in favor of a tangy, velvety sour cream and Dijon dressing, and added jammy soft-boiled eggs, plus the sweet-tart punch of sun-dried tomatoes.

Brightened with fresh lemon, crisp Spanish onion, and vibrant baby spinach, and then topped off with spring onions and crispy bacon — it’s loaded winter comfort food!

The flavours beautifully meld together while warm, but this salad remains wonderfully vibrant and satisfying straight from the fridge.

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Ingredients

1.5 kg Dutch Cream potatoes, peeled and cut in half
5 slices bacon, sliced
6 eggs, soft boiled and cut into 4 pieces
1 jar sun-dried tomatoes – reserve the oil they came in and slice them thinly
A good handful of fresh, flat-leafed parsley
1 small Spanish onion, thinly sliced
A handful beans, sliced in half
2 handfuls baby spinach
Lemon juice
2 cups sour cream
1 heaped tbsp Dijon mustard
Salt & pepper to taste
4 spring onions, sliced

Method

Place potatoes in a saucepan of cold, salted water and bring to the boil.

Cook until almost fork tender, and then add the beans. Cook for 3 more mins, then drain well and place in a large bowl.

Meanwhile, fry the bacon until it’s crispy. Set aside.

In the bowl with the potatoes and beans, add the eggs, sun-dried tomatoes + half of the oil from the jar, parsley, Spanish onion, baby spinach, a good squeeze of lemon juice.

Next, add the sour cream, mustard, and freshly ground salt & pepper. Combine gently.

Top with bacon and spring onions.