This is one of my go-to potato dishes.

It has enormously enjoyable levels of flavour thanks to the combination of quality sour cream and the sweetness of the sundried tomato oil.

It’s fresh and vibrant.

This salad is delicious eaten warm, but just as tasty cold.

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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.

To 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, sour cream, mustard, and freshly ground salt & pepper. Combine gently.

Top with bacon and spring onions.